Ingredients
choco cookie crumb crust (175g crumbs and 5 T butter)
Filling:
1T gelation (bloomed in 1/4 c water)
3 eggs separated
2 T cornstarch
1 1/2 c milk
1 c sugar
2 oz unsw choco
1/4 t salt
1 t van
1/2 c strong espresso
topping
1c heavy cream
1 T powder sugar
1 oz shaved choc to garnish
Preparation
bake crust 350 for 10" filling: whisk yolks , mix starch with 1/4 c milk Heat rest of milk and temper yolk mix in slurry and 1/2 ch sugar he heat to thickened. Pour 1 c custard into choc. add salt and van. pour into crust. whisk gel into remaining custard with espresso. Make meringue with rest of sugar, fold into espresso mix. fill indiv layers, top with cream layer
