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....

Indulge Me.... I need these tonight. So I made them.

Okay.. so these beauties didn't turn out as well as last time. But they were delicious none the less. plus I needed the sweetness after what I've done tonight. They make me feel like I'm not such a bad person after all. Hope you can all share them with someone special.

Chocolate Souffle

Ingredients (For 6. I divided it in my head so I think thats where I messed up... I ended up with far too much chocolate sauce. Not that that's a bad thing.)
 
4 tablespoons caster sugar
70g unsalted butter
2 tablespoons plain flour
2/3 cup milk
250g good quality dark chocolate, chopped up
3 eggs1/2 cup cream
2 tablespoons brown sugar
1 teaspoon vanilla paste 


Get your ramekins ready, place them on a baking tray on a sheet of baking paper- makes it heaps easier to take off later- trust me. Melt half the butter in a small saucepan and with a pastry brush coat the inside of the ramekins with some of it- use upward strokes on the sides, for some reason it stops the souffle from sticking so much. Dust the butter coated ramekins with the castor sugar and put the whole tray of them in the fridge to chill.
Add the flour to your already melted butter and give it a stir with  wooden spoon until its bubbling away. Slowly pour in the milk and bring back to the boil, stirring constantly. It should look a bit like a bechemal sauce. Add half the chocolate and stir until melted. Pour the mix into a bowl and add the yolks of your eggs- leaving the whites to one side for the time being. give the chocolatey mix a good stir. Taste it... go on...I dare you.
Whisk the whites of the eggs until theyre as stiff as you can get them. Fold a spoon of the whites in with the yummy chocolate mix with a metal spoon then add the rest. You've got to do this gently or the souffle won't be light and silky.
Get your tray of ramekins out of the fridge and spoon the mixture into them. Resist temptation to fill them all the way or they will over flow, plus this mixture is pretty good to eat uncooked anyway. Put them in the oven for around 20 minutes at 180°C.
While they are cooking make the chocolate sauce. Heat the cream and vanilla in the saucepan until it simmers. Dissolve in the brown sugar and chocolate. To make the sauce really silky put in the rest of the butter. I swear butter make everything better. Pour into tiny little jugs for each person and finish with a drop of vanilla paste for an extra vanilla-y kick.
When the souffle's have risen nicely (i.e. not overflown like mine did) place them onto a serving plate. This is heaps easier if you've got a nice metal spatula and slide them from the baking paper onto it. Trickier than it seems. When you serve them , dig a little hole in the top of the soufflewith the back end of a spoon and pour in some of the rich velvety chocolate sauce.
Excuse me while I eat my second for the evening- they may have overflowed but god they still taste amazing.