Coconut cream 500ml
125ml fresh cream
125ml full cream milk
75g caster sugar
10g gelatine leaf
Ristretto and cocoa sauce ingredients
100 ml coffee Espresso
50g dark chocolate button
50 ml fresh cream
100ml macadamia oil
Soak gelatine leaf in cold water for 3 minutes and then squeeze out excess water. Set aside to use later.
Heat up coconut cream, cream, milk and sugar in a saucepan until simmering and sugar has dissolved. Add gelatine into the coconut mixture and stir until it has completely melted.
Strain the mixture through a fine sieve and skim off all bubbles on the surface. Pour the mixture into moulds (about 150 ml quantity) and leave in fridge for 2-3 hours or until set.
Reduce espresso to half amount over low heat. Add chocolate and cream into the reduced coffee and mix well. Set aside to allow to cool down, transfer into a squeeze bottle.
Pour a tea spoon of macadamia oil over coconut cream curd to make a very thin layer. Squeeze a dollar coin-sized drop of ristretto sauce on top to finish. Serve immediately.