Coffee Mushrooms

Decorative coffee-flavored dessert featuring ice cream 'stalks' topped with crisp tuile 'mushroom caps' and served with coffee cream sauce.

Vegetarian Dessert Chocolate Showstopper Coffee

Estimated Nutrition

Calories

1113.1

kcal / serving

4452.4 kcal total

Carbs

108.1g

per serving

432.2 g total

Fat

71.1g

per serving

284.5 g total

Protein

10.7g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

255

Dark Chocolate

roughly grated

unit

Cocoa Powder

for dusting

unit

Icing Sugar

for dusting

140

Icing Sugar

for tuiles

tbsp

Caster Sugar

Dairy

570

Coffee Ice Cream

good quality coffee ice cream, slightly softened

110

Butter

softened

120

Double Cream

GrainsCereals

110

Plain Flour

Other

unit

Egg Whites

tbsp

Instant Coffee Granules

Method

Preheat the oven to 200°C.

Line four large and four small dariole moulds with cling film, fill with softened ice cream, and freeze until hard.

Cream butter and icing sugar together, add egg whites slowly, and fold in the flour.

Spread the mixture into circular templates on a baking tray and bake for 2–3 minutes until the edges are lightly colored.

Place warm tuile discs over egg cups to cool and set into mushroom cap shapes.

Dissolve coffee and caster sugar in a little boiling water and stir into double cream to make a sauce.

Scatter grated chocolate on plates and spoon coffee sauce into the centers.

Unmould the ice cream stalks and stand them upright in the sauce.

Dust the tuile caps with cocoa and icing sugar and place them onto the ice cream stalks to serve.