Espresso Jelly with White Chocolate Foam

Hey there. Made these for a high tea/dinner party that got a little out of hand... I kind of want to make them again with Cafe Patron in the jelly and Creme de Cacao in the foam to make it extra fun... will update with results.

Ingredients

Espresso Jelly
- 500ml freshly brewed espresso
- 200g brown sugar
- 3 tsp/ sachets powdered gelatine, dissolved in a little hot water
- Cafe Patron Tequila (optional, although definitely worth it)

White Chocolate Foam
- 250ml Cream
- 1 tsp vanilla paste/ 1 vanilla bean, halved
-220g white chocolate
- 2 egg yolks
- 150g caster sugar

-extra vanilla paste

Okay, I'm really tired. let me know if this makes no sense...

Start by making your espresso jelly. Heat the espresso in a saucepan over low heat and dissolve the brown sugar in it. Remove from the heat and add the dissolved gelatine (it should be a sticky paste). Stir briskly until combined (If you're an alcoholic like me, add the Patron here). Line a baking tray or similar container with cling film and pour the jelly mixture in. Cover, then place into the fridge and allow to set.

Whilst the jelly is setting it's time to make the foam. It's basically a creme anglaise with white chocolate added then put through a cream charger. Start by heating the cream and vanilla over a medium flame, wait until small bubbles start forming around the edges of the saucepan and add the broken up white chocolate to dissolve. Remove from heat. While the chocolate cream mixture is cooling slightly, whisk the egg yolk and caster sugar together until it is nice and creamy. Add a bit of the cream to the egg mixture and stir to combine, then pour the creamy eggs into the saucepan. Put back onto heat, stirring gently until mixture coats the back of the spoon. Allow the mixture to cool slightly before pouring into a cream charger. Charge with two nitrous oxide bulbs and refrigerate until ready to serve.

To serve, I cut the jelly into cubes and placed 2 in each shot glass then filled the shotty with foam, finishing by piping a comma of vanilla paste. You could just as easily serve them as dessert by pouring the jelly into parfait glasses before setting and then top with cream and shaved chocolate.... I'm so making that soon....