The Restaurant
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Espresso Martini Dessert

Thu, 10 October 2019

Espresso Martini Dessert

Makes 6


For the crème brûlée filling:

2 egg yolks (pasteurized)

25g caster sugar

150ml double cream

1 vanilla pod

For the stock syrup:


200ml cold water

100ml caster sugar

1/2 vanilla pod, split in half with seeds scraped out

For the espresso jelly:

300ml hot espresso

125 stock syrup (see recipe above)

50ml Grey goose Vodka

75ml Kahula liqueur

4 gelatine leaves (enough to set 600ml of liquid)

To serve:

250ml double cream

2 tbsp icing sugar

60 chocolate coffee beans

12 tuile biscuits scrolls


1 To make the crème brulee filling, whisk the egg yolks in a bowl with the sugar together until pale in colour.

2. Cut the vanilla pod in half lengthways and scrap out the seeds with the back of a knife. Put the vanilla pod and seeds into a saucepan then pour in the cream. Heat over a medium temperature until the cream is just hot but not boiling. Then pour over the egg mixture and whisk. Allow to infuse for 30 minutes then strain.

3.Place the silicone moulds into the baking tray. Divide the mixture between 6 medium sphere silicon moulds. Bake at 100C for 30-45 minutes until just set. Remove from the oven and allow to cool completely, then place into the freezer for a few hours.

4. To make the stock syrup, place all the ingredients in a pan. Bring to the boil and allow to boil for 5 minutes. Remove from the heat.

5. To make the espresso jelly, soak the gelatine leaves in cold water for 5 minutes and allow to soften. Squeeze off the excess water and stir the gelatine into the espresso until completely dissolved.

6. Add in the stock syrup, vodka and Kahula. Allow the mixture to cool. Divide half of the mixture between 6 martini glasses. Allow the jelly to set in the fridge. Once set, unfold the vanilla brûlée and place it on top of the jelly. Then pour the remaining jelly over dividing it between the martinis glasses. Now return to the fridge for 4-6 hours. This will allow the jelly to set completely and the brûlée to completely defrost.

7. To serve, arrange eight coffee beans on top of each espresso jelly. Place the cream and icing sugar into a bowl and semi whipped, then place a few spoonfuls of cream into each glass. Then decorate with another two chocolate coffee beans and the tuile biscuit scroll on the side.