Espresso mould
A gentle and slippery non-liquid version of white coffee (may even convince non-coffee drinkers). Serve with a little extra whipped cream, or with your preferred fruit puree or fruit sauce, good with apricot puree.
Ingredients
- 500 ml milk
- 40 g corn flour
- 4 tsp instant espresso powder
- 1 tsp vanilla paste (or vanilla extract)
- 150 g caster sugar
Method
- In a small bowl, mix corn flour with about 5 tbsp milk. In a saucepan, bring rest of milk, espresso powder, vanilla past and sugar to the boil, while stirring. Stir the corn flour / milk mixture, add slowly to the boiling milk, while stirring. Continue stirring and cook for another minute, until mixture starts thickening. Transfer to a bowl, cover with clingfilm, refrigerate for several hours (or overnight) before serving.