Espresso Martini Bite
Recipe courtesy of The Club at Ibis' Amici restaurant
Ingredients
- Chocolate Crumble
- unsalted butter - 140 gms.
- sugar - 80 gms.
- cocoa powder - 200 gms.
- salt - pinch
- egg white - 45 gms.
- Espresso Foam
- cold espresso - 400 gms.
- heavy cream - 250 gms.
- gelatin leaves - 4 ea.
- sugar - 18 gms.
- vodka - 100 gms.
- Vodka Gelatin
- water - 400 gms.
- sugar - 200 gms.
- vodka - 200 gms.
- gelatin leaves - 12 ea.
Instructions
Procedure for Chocolate Crumble:
- Mix all the ingredients together with crumb-like texture in a food processor.
- Spread the mix onto a silicon mat and rest for one hour in the fridge.
- Preheat oven to 165 degrees. Bake the dough for 20 minutes, then remove and allow to cool at room temperature.
Procedure for Espresso Foam:
- Heat the gelatin in 100 grams of preheated heavy cream.
- Add the remaining part of the chilled heavy cream and the rest of the ingredients.
- Place the mix in a syphon with two cream charges and let it cool down.
Procedure for Vodka Gelatin:
- Mix preheated water and sugar in order to obtain syrup, then add the 12 gelatin leaves.
- Once the leaves are totally melted, add vodka. Stir the mix and let it solidify.
