Desserts / “Decaffeinato Intenso” Flan With Dark Chocolate Shavings
A chilled, smooth espresso cream flan topped with dark chocolate shavings. Recipe and coffee capsules from Nespresso, with special thanks to chef Andrea Oschetti of Cuore Private Chef.
Prep gelatin sheets and egg yolks
- Soak gelatin sheets for 10 mins until soft.
- Whisk egg yolks and sugar in a bowl for 2 mins until thoroughly combined and the mixture becomes pale yellow and creamy. Set aside.
Making coffee cream
- Prepare espresso, set aside.
- Pour milk and cream into saucepan and bring to a full boil, then immediately remove from stove.
- Pour espresso in and gently mix for 1 min to make coffee cream.
Thickening, part one
- Slowly pour coffee cream into mixing bowl.
- Add eggs and gently mix well.
- Pour coffee cream back into saucepan, transfer to stove on medium-high heat. Stir gently while heating until cream thickens and has the consistency of a thick cream soup.
Thickening, part two
- Use both hands to squeeze water out from gelatin sheets.
- Add gelatin to coffee cream and stir until they completely dissolve.
Transfer and chilling
- Pour coffee cream into small glasses of your choice, let sit 1 hour until cool.
- Refrigerate for 3 hours.
Arrangement
- Scrape shavings off of 70% dark chocolate bar with knife.
- Sprinkle on coffee flan and serve.
INGREDIENTS
- (6 servings)
- Gelatin sheets (15g)
- Egg yolks (5)
- Caster sugar (120g)
- Espresso (80ml)
- Milk (300ml)
- Single cream (300ml)
- 70% dark chocolate to taste
WINE PAIRING
- La Caccia Reale Barbera d’Asti Superiore DOC 2003 – ‘l Columbe
- Late harvest, full-bodied with an intense taste, warm and balanced.
- Wine pairings by John Fagan
- Managing Director at La Baita Italian Restaurant & Bar
MUSIC PAIRING
- Artist: Buddy Guy
- Title: Hold That Plane!
- Date: 1990
- Label: Vanguard
- Music pairings by Vincent Lam, lead singer and guitarist of Helter Skelter
WHERE TO BUY
- NA
PREP TIME & COOK TIME
- PREP TIME AND COOK TIME
- 10 mins; 5 mins
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