Recipe Detail Page

1. For base, place a 9 x 13-inch (3-L) glass baking dish in the freezer. In a bowl, sprinkle the gelatin over the vodka. Stir and let stand for 2 minutes. Pour in the hot coffee and stir, gently splashing around the sides of the bowl for 1 minute or until all the gelatin crystals are dissolved. Stir in the coffee liqueur. Stir slowly for 1 minute. Pour into the chilled pan and place in the refrigerator for 30 minutes or until softly set.

2. Meanwhile, place 1 tbsp (15 mL) vodka in a small bowl. Sprinkle over the gelatin. Set aside. Blend the cornstarch with the sugar until well combined in a microwave-safe bowl orlarge glass measuring cup. Whisk in about half the milk until smooth. Whisk in remaining milk.

3. Cook mixture in microwave on high for 1 minute. Whisk well and cook for 11⁄2 to 2 minutes longer or until thickened. Whisk well. Stir a little of the hot milk mixture into the egg yolk until smooth. Scrape the egg mixture into the hot milk mixture using a rubber spatula. Whisk well and cook for1 minute longer on high or until very thick. Add the softened gelatin and vodka mixture and whisk well. Cool to room temperature.

4. Combine the remaining 1 tbsp (15 mL) vodka and the cream in a chilled bowl and beat using an electric mixer until very thick. Dollop a spoonful of the whipped cream into the cooled custard. Blend well. Scrape the remaining cream into the custard bowl and fold in the cream using a rubber spatula. Spread gently over the coffeeflavoured layer. Return dish to therefrigerator for at least 4 hours. Cut into long, slender bars. Sprinkle with shaved chocolate, if desired.