In medium heatproof
bowl, combine cocoa powder, espresso powder, and salt. Whisk to
mix; set aside.
In small saucepan,
combine 1-1/2 c. water (reserve remainder) and sugar. Stir over
low heat until sugar is completely dissolved. Increase heat to
medium- high; stir occasionally until mixture comes to a boil.
Remove from heat.
Add about one-quarter
of this syrup to cocoa mixture. Whisk very well to dissolve cocoa,
scraping bowl sides and bottom. Gradually whisk in remaining syrup.
Cool briefly, then chill about 20 minutes, until only slightly
1/2 c. cold water in small heatproof cup or bowl. Sprinkle on
powdered gelatin and stir in. Allow to stand 5 minutes to soften.
Place cup in saucepan of larger diameter containing simmering
water (water should not come more than halfway up sides of cup).
Stir frequently just until gelatin is completely dissolved (easiest
to see if you stir with a metal spoon). Do not overheat gelatin.
Remove cup from water; dry bottom and sides of cup. All at once,
add dissolved gelatin to warm cocoa mixture, and stir or whisk
in well. Transfer to small pitcher for ease in pouring.
among four wineglasses or dishes, each of six to seven ounce capacity.
Chill until set, at least 3 hours. If desired, serve with lightly
sweetened whipped cream and fresh raspberries.
a la Caprial
Moka as above, except--pour into shallow nine-inch square pan,
sprayed very lightly with no-stick cooking spray. It will be a
thin layer. Chill until set, at least 3 hours. Cut into cubes
approximately 1/4" on a side.
For each serving,
use a twelve ounce margharita glass. Fill bottom hollow of glass
with fresh raspberries (if necessary, wash these briefly, then
dry thoroughly). On top of berries, place one large scoop (about
1/2 cup) of good-quality vanilla ice cream or sorbet. Place a
second scoop on top and slightly to one side of the first scoop.
Scatter gelatine cubes all around the scoops and place a few on
top. Scatter a few additional fresh raspberries around and on
top of the scoops. Serve at once.
There will be
enough cubes of the gelatine for 6-8 servings. If this form of
the gelatine stands overnight, it will "weep", or exude liquid,
slightly, but it will still be usable; this does not occur in
the regular recipe.
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