Christmas Coffee Dessert

To celebrate the festive season, award-winning pastry chef Lauren Eldridge has created a series of special Christmas desserts to wow family and guests. On today’s menu: Christmas Coffee Dessert.

Serves 8

Prep time 1 hour

Cook 20 minutes + freezing and setting time

Espresso Ice-Cream Ingredients

1 tin condensed milk

70ml espresso coffee

600gm cream

2tsp vanilla extract

Coffee Jelly Ingredients

400ml water

90gm espresso coffee

30gm brown sugar

10gm caster sugar

3 titanium-strength gelatine leaves

Coffee Crumb Ingredients

60gm caster sugar

60gm plain flour

40gm almond meal

20gm espresso coffee

60gm butter, softened

Coffee Liqueur Cream Ingredients

400ml cream

40gm icing sugar

40ml Kahlua

Christmas Coffee Dessert next to a DeLonghi Coffee Machine. — *Christmas Coffee Desserts pictured next to the DéLonghi Coffee Machine – available at Harvey Norman.*

Christmas Coffee Dessert Method

1. For espresso ice-cream, whisk cream and vanilla extract in an electric mixer until medium-firm peaks form.

2. Combine coffee and condensed milk in a large bowl. Fold the cream into the condensed milk mixture in two batches until it is well combined.

3. Transfer mixture to a container, cover and freeze overnight or until ready to serve.

4. For coffee jelly, soak gelatine in ice water until soft.

5. Combine water and sugar in a small saucepan over medium heat and bring to a simmer until sugar dissolves. Squeeze excess water from gelatine and stir into the sugar syrup. Remove from heat, add coffee and transfer to a container; refrigerate until set.

6. For coffee crumb, preheat oven to 180⁰C and line an oven tray with baking paper. Place all ingredients in the bowl of a stand mixer fitted with a paddle attachment and beat until well combined.

7. Spread mixture on prepared tray and bake for 12-15 minutes until golden.

8. Leave to cool completely before crushing into small crumbs. Store in an airtight container until ready to use.

9. For coffee liqueur cream, whisk all ingredients in an electric mixer until soft peaks form. Store in the refrigerator until ready to serve.

10. To serve, divide the jelly equally between dessert glasses. Top with 2 tbsp whipped cream. Place a scoop of coffee ice-cream in the centre of each glass and scatter with coffee crumb.