ESPRESSO FROZEN PARFAIT, CHOCOLATE SOUP

Serves 1

For the coffee parfait

115g espresso

85g sugar

1 sheet gelatine

100g egg yolk

285g double cream

For the Kahlua jelly

10 sheets gelatine

340g Kahlua

115g sugar

340g hot coffee

For the chocolate and almond crumb

115g ground almonds

85g plain flour

85g demerara sugar

100g cubed butter

60g cocoa powder

For the chocolate soup

100g milk

60g double cream

30g milk chocolate

15g sugar

For the cocoa butter shell

50g white chocolate

250g cocoa butter l For the coffee parfait, soak gelatine in cold water until soft. Cook sugar and espresso to 118°C. Add the gelatine and pour onto the egg yolks and whisk until thick and fluffy. Whip the double cream to soft peaks. Fold in the cream, mould the mixture into silicone moulds and freeze. Once set cut into 2cm square cubes. l For the Kalhua jelly, soak gelatine in cold water until soft, squeeze out excess water and add into a bowl with the sugar and coffee stir until all the gelatine as dissolved. Stir in the Kahlua. Poor into a shallow dish and refrigerate. l For the chocolate and almond crumb, preheat oven to 180°C. Mix all ingredients in mixer with a paddle attachment until crumbly. l Pour mixture onto a baking sheet lined with parchment and bake for 12 minutes. l For the chocolate soup, boil the milk, cream and sugar. Poor mixture onto chopped chocolate. Mix with hand blender till smooth. Keep in fridge, warm before serving. l For the cocoa butter shell, warm until chocolate has melted. Blend mixture until smooth. Remove the parfaits from silicone moulds. Dip parfaits into the mixture, let excess drip off place back into the freezer until you are ready to serve. l To assemble, spoon a generous amount of the chocolate crumb on the bottom of the plate. Place 3 parfaits on top of the crumb. Sprinkle a generous amount of Kahlua jelly around. Warm the chocolate and poor into a jug –this can be poured at the table.

DAN BOWDEN is the head chef of The Bay Hotel, Coverack. See Dan in the Chefs Theatre on Sunday 14 May at 4pm.