*This recipe is gluten-free according to industry standards
Ingredients
- good-quality espresso 100ml, plus extra shots to serve
- ready-made fresh custard 300g
- dark chocolate 150g, chopped
- egg whites 3 large
- light muscovado sugar 1 tbsp
- cocoa powder for dusting
Method
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Step 1
Put the espresso, custard and chopped chocolate in a pan and stir together over a gentle heat. When the chocolate has melted, remove from the heat and scrape into a large mixing bowl to cool.
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Step 2
Once cool, use another mixing bowl and electric beaters to beat the egg whites to stiff peaks. Add a pinch of salt and the sugar, and beat again for a minute until stiff.
-
Step 3
Stir 1/3 of the beaten egg whites into the custard mixture until no streaks remain, then gently fold in the rest of the egg whites with a large metal spoon. Try to keep in as much air as possible.
-
Step 4
Divide between 4-6 small ramekins or pots, shaking gently to flatten the tops, then chill for at least 4 hours, but preferably overnight. Dust with cocoa when you’re ready to serve – with extra shots of hot espresso on the side.
Nutritional Information
- Kcals 215
- Fat 12.1g
- Saturates 7.1g
- Carbs 20.1g
- Sugars 15.4g
- Fibre 2.7g
- Protein 5g
- Salt 0.1g
