Coffee Toffee

Name: Coffee Toffee
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters 1 percent milk, plus 2 tablespoons; 2 Tbsps 1/2 ounce fine-quality bittersweet chocolate (not unsweetened), finely chopped; 85 grams fine-quality bittersweet chocolate (not unsweetened), finely chopped; 14 grams Garnish: bittersweet chocolate shavings (about , shaved with a vegetable peeler from a bar of chocolate); 3 Tbsps cornstarch; 355 milliliters puff rice cereal, partially crushed (recommended: Rice Krispies); 1 teaspoon dark rum; 2 teaspoons dark rum; 1 teaspoons unflavored gelatin; 59 milliliters granulated sugar; 79 milliliters well-chilled heavy cream; 0 teaspoons instant-coffee granules or powder; 2 teaspoons instant-coffee granules or powder; 59 milliliters packed light brown sugar; 1 teaspoon packed light brown sugar

You can never have too many beverage recipes, so give Coffee Toffee a try. This recipe serves 6. One portion of this dish contains around 3g of protein, 13g of fat, and a total of 294 calories. If you have percent milk, fine-quality bittersweet chocolate, instant-coffee granules, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 50 minutes.

Instructions

Special equipment: A 7-inch springform pan or an 8 to 9-inch pie plate

Equipment you will use

Springform Pan

Make Crust: Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.

Ingredients you will need

Caramel

Crust

Sugar

Equipment you will use

Frying Pan

Remove pan from heat, then immediately stir in cereal and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)

Ingredients you will need

Cereal

Crust

Equipment you will use

Springform Pan

Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.

Ingredients you will need

Chocolate

Crust

Make Filling: Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.

Ingredients you will need

Instant Coffee

Gelatin

Milk

Equipment you will use

Bowl

Whisk together cornstarch and remaining 1 cup milk in a 1 1/2 to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1 percent milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.

Ingredients you will need

Milk

Corn Starch

Equipment you will use

Sauce Pan

Whisk

Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute.

Ingredients you will need

Brown Sugar

Chocolate

Gelatin

Rum

Equipment you will use

Whisk

Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.

Ingredients you will need

Gelatin

Crust

Water

Ice

Equipment you will use

Whisk

Bowl

Frying Pan

Make topping: Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.

Ingredients you will need

Instant Coffee

Brown Sugar

Cream