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Desserts - the simple joy of life

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  • #16
    What about with cold press/drip?

    After trying a commercially available version, I was inspired to mixed some espresso into some vanilla flavoured greek style yoghurt. Surprising, but tasty.

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    • #17
      Originally posted by MrJack View Post
      What about with cold press/drip?

      After trying a commercially available version, I was inspired to mixed some espresso into some vanilla flavoured greek style yoghurt. Surprising, but tasty.
      Try it and report back? :P

      Mmm, might have to try that. Rough ratios?

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      • #18
        It was probably 1/4 of an espresso with a tablespoon or two of Mondella (sp?) Yoghurt (super thick).

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        • #19
          Found this Nigella recipe for espresso pavlova recently and have tried a strong shot instead of espresso powder and it worked. YUM!

          Recipe as from Nigella web page:

          250 grams caster sugar
          4 teaspoons instant espresso powder (not instant coffee granules)
          4 large egg whites
          1 pinch of salt
          2 teaspoons cornflour
          1 teaspoon white wine vinegar
          300 ml double cream
          1 teaspoon cocoa powder

          Method

          Preheat the oven to 180°C/gas mark 4/350°F. Line a flat oven sheet with baking parchment and, using a 23cm/9inch cake tin, draw a circle on it.
          Mix the sugar with the instant espresso powder in a small bowl and set aside.
          In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
          When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.
          Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.
          Put it in the oven and immediately turn down to 150°C/gas mark 3/300°F and cook for an hour. Switch off the oven and leave inside until cool.
          Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.
          Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.

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          • #20
            Originally posted by MrJack View Post
            After trying a commercially available version, I was inspired to mixed some espresso into some vanilla flavoured greek style yoghurt. Surprising, but tasty.
            I find it need a little sweetening for a dessert. ..or use a "Creamy" vanilla Yogurt. 1 restretto into 500gm yogurt.

            Luxury coffee ice cream.. makes about 1 litre for $3.00
            Whip 600ml cream until thick and stiff.
            Add a double shot fresh espresso
            Add 100-200 ml of condensed milt to taste.
            Fold in carefully , and freeze 3-4 hrs
            Remove from the freezer 30 mins before serving.

            Note to self:.. must try this using Yougurt instead of cream one day !

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            • #21
              Something I just discovered to my delight: Tiramisu is one of those mystical culinary creations that gets incrementally better over the next few days.

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              • #22
                Melting chocolate coffee pudding

                Ingredients per person - this recipe is 100% scalable depending on how many servings you want to make:

                25g high quality dark chocolate - I use Green & Blacks 85% but anything 70%+ would be good
                20g butter, chopped into pieces
                1 egg
                10g plain flour
                15ml espresso
                2 drops vanilla extract
                15g sugar

                You'll also need a ramekin for each person that can hold 200ml, lightly buttered with a disc of baking paper on the bottom.

                Preheat oven to 200, or 180 fan forced

                Melt chocolate, butter and coffee together, either over a bain marie or gently in a microwave (50% power for 15-20 sec bursts), stirring constantly to make a chocolate sauce. Don't heat it above 50 degrees.

                Meanwhile put eggs, sugar and vanilla in a stand mixer or use an electric hand whisk and whisk until doubled in size, taking care not to over whisk. Gently pour in the chocolate sauce and using a large spoon or spatula combine, watching out for the chocolate sauce that accumulates at the bottom of the bowl. Once it's all combined, slowly sift in the flour, a little at a time and fold it into the mix.

                Pour into ramekins and bake for 11 mins and enjoy.

                I make different variants of this pudding - if you want to use a liqueur rather than coffee, use 5 mls liqueur per person, increase butter to 25g and reduce flour to 8g. (As you're using less liquid)

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                • #23
                  Coffee and chocolate pudding, my two favourite things Thanks for the recipe Jonathon, can't wait to try it! Might add a dash of liqueur (purely for testing purposes hehe)

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                  • #24
                    Yeah Cointreau works a treat.

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