Get buzzing with these espresso pots! They are prefect if you’re in need of a pick me up or just love coffee, like me. They are also great to serve to guests after dinner as they can be made up to 2 hours in advance.
5 minutes
1 hour and 20 minutes
Easy
4
Heat cream, sugar, coffee, vanilla bean paste and chocolate.
Allow to cool for 10 mins.
Soak gelatine in cold water.
Squeeze off excess water.
Stir into the mix.
Add to glasses.
Set for 1 hour.
Serve with shaved chocolate or a dollop of whipped cream.
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
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