Chocolate Comforting Dessert

Caffe in forchetta (coffee on a fork)

Name: Caffe in forchetta (coffee on a fork)
Prep time: 480 min
Cook time: 5 min
Total time: 485 min
Yield: 4
Ingredients: 600ml thick cream; 1 vanilla bean, split; 1/3 cup (75g) caster sugar; 4 gelatine leaves; 1/2 cup (125ml) prepared strong espresso coffee; 1 tablespoon good-quality cocoa powder, to dust

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With its deep, robust flavour and unmistakable aroma, coffee creates an altogether different high when it stars in decadent desserts.

600ml thick cream
1 vanilla bean, split
1/3 cup (75g) caster sugar
4 gelatine leaves
1/2 cup (125ml) prepared strong espresso coffee
1 tablespoon good-quality cocoa powder, to dust

Method

1.

Place the cream in a saucepan with the vanilla bean and sugar, bring to the boil, then strain into a bowl.
2.

Soak the gelatine leaves in cold water for 5 minutes, then squeeze dry and add to the warm cream mixture. Stir in the coffee, then pour into a 1-litre round glass dish or cake pan and refrigerate overnight.
3.

To serve, run a knife around rim of the cream, then dip the base in a bowl of warm water for a few seconds and invert onto a dish.
4.

Cut into wedges and place on serving plates. Set a fork to the side, then dust plate liberally with cocoa powder. Carefully remove fork, leaving a fork-print on the plate. Serve with thick cream, if desired.