Chocolate pots, coffee foam and shortbread biscuits

Preparation method

1. For the coffee foam, soak the gelatine leaves in a bowl of cold water until softened.

2. Heat 100ml/3½fl oz of the coffee in a pan. Add the sugar and stir until dissolved. Drain the gelatine, squeezing out any excess moisture, then add to the warm coffee and stir over a low heat until dissolved. Stir in the remaining coffee and the double cream.

3. Pour the coffee mixture into the cream whipper and charge with the nitrous oxide charger according to the manufacturer's instructions. Shake well, then freeze for one hour. After one hour, remove and place into the fridge until needed.

4. For the chocolate pots, place the chocolate into a heatproof bowl set over a pan of just-simmering water (make sure the bottom of the bowl doesn't touch the water). Leave the chocolate to melt, then remove from the heat and set aside.

5. Meanwhile, heat the cream and milk in a heavy-based pan until almost boiling. Remove from the heat. Cream the egg yolks and sugar together in a bowl until pale and fluffy. Slowly whisk the warm milk and cream mixture into the eggs until smooth and well combined. Stir the mixture into the melted chocolate.

6. Divide the chocolate mixture between four small coffee cups, then chill in the fridge for at least one hour, or until set.

7. For the shortbread, cream the butter and sugar together in a bowl until pale and fluffy. Add the flour and stir until the mixture comes together to form a smooth dough. Roll the dough into a ball, wrap in cling film and chill in the fridge for 30 minutes.

   Technique: Creaming butter by hand

8. Preheat the oven to 160C/320F/gas 2. Line a baking sheet with non-stick baking paper.

9. On a floured work surface, roll the dough out into a long sausage shape about 5cm/2in in diameter. Slice into rounds, then place each round onto the baking sheet, spaced well apart. Bake for 20-30 minutes, or until the biscuits are crisp and pale golden-brown in colour. Remove from the oven and cool for five minutes before transferring to wire racks to cool completely.

10. To serve, top each chocolate pot with a layer of coffee foam and serve with a piece of shortbread alongside.

1-2 hours preparation time

30 mins to 1 hour cooking time

Serves 4