Irish coffee – chantilly

Irish coffee – chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
50g unsalted butter, softened
80g flour
70g sugar
4 tablespoons whisky

Colour topping

Quantity Ingredient
30g sugar
1/4 teaspoon gelatine powder
100ml espresso coffee
150ml cream

White topping

Quantity Ingredient
100ml cream
1 tablespoon icing sugar

Method

  1. To make the crumble base, preheat oven to 180°C. Line a tray with baking paper. Combine the butter, flour and sugar. Add the whisky and then coarsely mix with your hands to make a crumble. Spread the crumble onto the prepared tray and bake for 15 minutes, or until browned.
  2. To make the colour topping, combine the sugar, gelatine and coffee in a small saucepan over medium heat. Bring to the boil for 30 seconds then set aside to cool. Beat the cream until stiff peaks form. Add the coffee mixture and mix gently until well combined. Transfer to a piping bag and refrigerate until needed.
  3. To make the white topping, beat the cream using an electric mixer until firm peaks form. Add the sugar and beat for a further few seconds until the sugar is well incorporated. Transfer to a piping bag.
  4. On serving plates, form the baked crumble into two 11 cm × 14 cm rectangles. Pipe the coffee mixture onto the upper part of the rectangle, and pipe the cream onto the lower part.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
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