Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce

Begin by soaking the gelatine: pour 5 fl oz (150 ml) of water into a small bowl, sprinkle in the gelatine and let it soak for 5 minutes.

Meanwhile, pour the milk into a medium saucepan and place it over a gentle heat. Then, in a bowl, whisk the egg yolks and cornflour together and, when the milk is very hot and just about to simmer, pour it over the egg yolk mixture, whisking as you do. Now return the whole lot to the same saucepan, adding the soaked gelatine and coffee powder, then return the pan to the heat and continue to whisk until the custard is thickened and the gelatine and coffee are completely dissolved.

Remove the pan from the heat and pour the custard into a large mixing bowl, leave it to cool, then whisk in the crème fraîche.

In another bowl, using a clean whisk, whisk the egg whites to the soft-peak stage. Now fold 2 tablespoons of the egg whites into the coffee custard to loosen the mixture, then gently fold in the rest. Pour the mixture into the glasses and leave, covered with clingfilm, in a cool place for about 2 hours, then chill in the fridge until needed.

To make the coffee sauce, gently heat the sugar and 8 fl oz (225 ml) of water together and whisk till all the sugar granules have completely dissolved, then simmer gently for 15 minutes without a lid, until it becomes syrupy. Next, dissolve the coffee in 1 dessertspoon of warm water, stir this into the syrup and transfer it to a serving jug to cool.

Meanwhile, whip up the double cream to the floppy stage and, when you're ready, serve the coffee creams topped with whipped cream and the coffee syrup poured over.

Note: this recipe contains raw eggs.