Friday, December 21, 2012

chocolate indulgence, chocolate espresso flan garnished with edible gold, makes a very chic desert for your christmas table. recipe on the next page, photo: hector sanchez.

chocolate espresso flan
6 servings

inspired by the classic flan recipe that most latin american grandmothers have on their repertoire, this recipe adds good quality cocoa powder and espresso, a latin classic that becomes addictive.

100 gr. unsweetened cocoa powder
3 dl cups cream
2,5 dl sweet and condensed milk
1 tablespoon instant espresso powder
3 large eggs, separated
125 ml milk
edible gold leaf for garnish

preheat the oven to 165 ┬║C

whisk together cocoa powder,  cream, sweet and condensed milk, espresso powder and egg yolks in a large bowl. in a different bowl, whisk egg whites until soft peaks form.  fold whites into the cocoa mixture.
divide into ovenproof ramekins (silicone molds are ideal) and bake in a water bath, covered with foil for 25 to 30 minutes or until set.
allow chilling completely; unmold directly on serving plates.
garnish with gold leaf; tips how to use edible gold leaf

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