Coffee & Kahlua flan (gluten free)

If you look closely at the photo, you can almost see a face I made when I was swirling the flan filling, I didn’t see it myself until I downloaded the photo!  This has almost a mousse like texture, and is quite soft when you cut it, so be careful and this probably isn’t the best dessert to serve on a hot day, but it is yummy!  The alcohol is still active as this isn’t baked.  The usual warnings about eating raw egg, but again – yummy!

Coffee & Kahlua flan (gluten free)

Coffee & Kahlua flan (gluten free)

Line the base of a large springform with baking paper, refer to this recipe for how I do it.

Crumb crust:

205g packet of gluten free arrowroot biscuits

125g butter

3 tbsp hazelnut meal


2 eggs, separated,

1/2 cup castor sugar

3 tsp gelatine

1 tbsp espresso coffee powder

1 tbsp Kahlua

600ml thickened cream

Dusting chocolate, to decorate

Melt butter, grind biscuits and mix in with butter and hazelnut meal, press into base (not sides) of tin (you want a very thin covering as I don’t like thick crumb crusts) and pack down firmly.  Refridgerate to allow base to harden while you are preparing flan filling.

Mix together egg yolks and sugar.  Combine gelatine with 2 tbsp hot water and coffee, when well beaten, add Kahlua and then mix into egg yolk mixture.  Beat whites until they are stiff, then fold through the yolk mixture.  Beat the cream until very stiff (not quite until it turns to butter, but stiffer than you would normally beat it for whipped cream) then gently fold through egg mixture.  Don’t completely combine the colours, I like to break up the large wadges of cream, but swirl the coffee coloured mixture and white cream together.  Spoon gently onto base, swirl for final effect, then refridgerate at least one hour, but preferably at least three to four.

When ready to serve, carefully take the springform sides off, then I use a pizza server to slide between the crumb crust and paper and shift the flan to a serving plate.  Sprinkle with chocolate mixture.

Caution, as the crumb crust is so thin, you will need to be gentle when cutting and serving, you could make a thicker crust if you prefer, but I don’t.

Kahlua ice-cream balls

Just to kick of the Christmas season – this is a good dessert for a few people to sit around “dipping” together – kind of like the old fashioned fondues.  Depending on whether you want this as a dessert or a sweet snack, I would say this will feed around 4 – 6 people.  It does take a little organising though (you need to start prepping this about two days before you need it), as you need to have done the ice-cream ahead – but then you can leave the ice-cream in the freezer for up to three months, so I do a little bit, put it in the freezer, do a little more, put it back in the freezer, then all you have to do to serve is to melt the chocolate.

Kahlua icecream balls

Kahlua icecream balls

1 litre vanilla ice-cream

1/4 cup mocha Kahlua

1 tbs gelatine

2 tbs hot water

250g chocolate of your choice (milk or dark), melted, to serve


Let the ice-cream soften in the fridge, about thirty minutes.   Beat until creamy with the Kahlua.  Sprinkle the gelatine over the hot water, then mix.  Strain into the mixture.  Pour into a container and return to the freezer overnight.

Take out of the freezer and allow to soften just enough to be able to scoop out little balls of ice-cream.  You can do this with a melon baller or a teaspoon, whatever is easiest for you.  Working quickly (returning to the freezer if necessary) form little balls and insert toothpicks.  Place on trays, cover and return to the freezer overnight.


When ready to serve, melt some chocolate.  Let people dip their own ice-cream balls in the chocolate, but have some spoons handy in case they leave the ice-cream in the chocolate too long and it falls off the toothpick.