Attention coffee lovers! Today is the day you must indulge in a caffeinated dessert as we celebrate ‘Coffee Ice Cream Day.' While many may admit that they have a weakness for coffee and ice cream, here is a dessert by Executive Chef of Aloft Bengaluru Cessna Business Park, Sougata Halder, that you can whip up in your kitchens. So, move ahead and make the most of today by having the best of both of the worlds!

Jamaican Coffee Torte by Executive Chef Sougata Halder

Recipe 

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For the base 

  • Egg yolk – 3 nos 
  • Caster sugar – 25 g 
  • Cocoa powder – 10 g 
  • Flour – 50 g 
  • Melted butter – 30 g 

Method 

  1. Blend the egg yolks and sugar in a container 
  2. Combine in the cocoa powder and flour, and stir well 
  3. Add in the blended butter and mix till combined to form a dough 
  4. Roll the dough into thin sheets of about half an inch and bake it at 180*C for 15 minutes 
  5. After baking, please bring it back to room temperature before assembly 

For the mousse

  • Egg yolk – 5 nos 
  • Caster sugar – 50 g 
  • Butter – 20 g 
  • Espresso – 50 ml 
  • Gelatin leaf – 3 nos 
  • Vanilla essence – few drops 
  • Fresh cream, whipped – 180 g 
  • Coffee bean chunks – 5 g 

Method 

  1. Mix the egg yolks, caster sugar and butter over a double boiler for 15 minutes
  2. In a separate pan, add in the espresso, vanilla, whipped cream and mix 
  3. Once the first mixture has cooled to room temperature, fold in the second whipped cream mixture into the first 
  4. Add in the melted gelatin leaves 
  5. Pour the mixture into a mould, and set in the freezer for 30 minutes 
  6. De-mould the mousse and place it on top of the base

Key Accompaniment: Coffee Flavoured Ice Cream