Vanilla mascarpone
MasterChef New Zealand - Vanilla mascarpone, amaretto and coffee espuma
4 grms gelatine leaves
325mls cold espresso
85 grms caster sugar
20mls coffee liquor (tia maria)
125mls Anchor cream
Amaretto jelly
0.5grm gelatine leaf
200mls amaretto
20grms caster sugar
Vanilla mascarpone
400grms mascarpone
1/2 vanilla bean, scraped
100grms Anchor cream
45grms caster sugar
Orange zest
1 Place gelatine leaves in a bowl, cover with cold water and
soak until soft. Using hands squeeze out all liquid from
gelatine.
2 Heat up 100mls espresso to 60 degrees, stir in sugar until
dissolved. Add gelatine to espresso and stir until dissolved.
3 Add remaining cold espresso and coffee liquor and set aside to
cool slightly. Before gelatine sets, stir through Anchor
cream.
4 Pour the jelly into shot glasses, half full, top with vanilla
mascarpone, top with the coffee espuma to serve.
