- 1
- 1 mins
Ingredients
- 1 1/2 cup granulated sugar
- 3/4 cup strong coffee
- 1 7 g package unflavoured gelatin
- 1 3 oz package soft ladyfinger cookie
- 3 cup whipping cream
- 1 Tbsp coffee liqueur
- 2 tsp vanilla
- 4 44 g bars milk chocolate covered sponge toffee, chopped
Preparation
Step 1
1. In large saucepan, heat sugar with 1/4 cup (50 mL) water over medium-high heat, stirring until dissolved.
2. Cook, without stirring, occasionally brushing down side of pan with brush dipped in cold water, for 3 to 4 minutes or until dark amber. Remove from heat.
3. Standing back and averting face to avoid spatters, slowly stir in 1/2 cup (125 mL) of the coffee; cook over low heat, stirring constantly, for about 1 minute or just until smooth. Let cool slightly.
5. Stir into caramel mixture until gelatin is dissolved.
6. Pour into bowl; refrigerate, stirring often, for about 1 hour or until cooled and thickened.
8. Trim 1 end of each ladyfinger to make 2 1/2 inch (6 cm) length.
10. In bowl, whip cream; beat in liqueur and vanilla.
11. Fold one-third into coffee mixture to lighten; fold in remaining whipped cream.
13. Pour into prepared pan, swirling top; sprinkle with remaining chocolate bar.
14. Cover with plastic wrap and freeze for at least 6 hours or until firm. (Make-ahead: Enclose in airtight container and freeze for up to 2 weeks.)
15. Unmould and peel off paper; cut into wedges.
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