First posted: Aug 11, 2013

Espresso Martinis



Cooks in:        Serves:10

  • 1.5 litres cream, whipped
  • 100ml Strong espresso
  • 12 egg yolks
  • 500g castor sugar
  • 1 packet Leaf gelatine
  • 2 cans Condensed milk
  • 500ml full cream milk
  • 1 bottle Coffee liqueur
  • Packet of Tennis biscuits blended into a dust
  • 2 Tbsp Horlicks

What to do

1. Whip the cream and set aside

2. Add egg yolks to mixer bowl.

3. Heat castor sugar to 121 degrees and pour onto egg yolks. Whisk till cold.

4. Add espresso and liqueur , fold in the whipped cream

5. Place into glasses and chill

6. Soften condensed milk and thin out with dairy milk. Add the Horlicks and mix

7. Set 700ml of this mixture with 4 leaves of gelatine

8. Top the coffee mix in the glasses with a sprinkling of the Tennis biscuit dust

9. Whip the condensed milk mixture until light and frothy, place on top of tennis biscuit dust and return to fridge to chill till serving.

NOTE: The recipe calls for an espuma gun. This stage could also be done by whipping the mixture and topping. The espuma gun can be invested in as a nifty gadget, but is not a staple kitchen accessory.

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