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Thread: Desserts - the simple joy of life

  1. #1
    Coffee Newbie okitoki's Avatar
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    Desserts - the simple joy of life

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Ah... Loved my affogato.
    ImageUploadedByCoffeeSnobs1377609386.059732.jpgImageUploadedByCoffeeSnobs1377609403.418556.jpg

    Any other dessert recipe you guys have using espresso? Share the sweetness around
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  2. #2
    Senior Member Dragunov21's Avatar
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    Tiramisu, all the way.

    Also brownies with a shot poured over.
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  3. #3
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    Quote Originally Posted by Dragunov21 View Post
    Tiramisu, all the way.
    Made tiramisu for the first time last week. Felt nice to be using espresso extracted from home roasted beans. Instead of double espresso shots, I think that next time I'll be dipping the savoiardi biscuits in more of a long black equivalent. The tiramisu was incredibly strong espresso wise (I really liked it, but my standard coffee is a double ristretto). I think that at least one guest found it a bit challenging.

  4. #4
    Coffee Newbie okitoki's Avatar
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    ooo... good call... Tiramisu this weekend then

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    Senior Member Journeyman's Avatar
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    Don't have a photo but the missus makes triple-choc-espresso brownies with espresso creamcheese frosting that have the guys at the pub putting aside their beer to get a taste of...

    She's mine, back away...

  6. #6
    Coffee Newbie okitoki's Avatar
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    Quote Originally Posted by Journeyman View Post
    She's mine, back away...
    the dessert or the missus?

    any chance for a recipe?

  7. #7
    Senior Member Journeyman's Avatar
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    The missus... and not sure - would have to ask her. (not here right now...)

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    Ah - pics too - of the dessert!

  9. #9
    Senior Member csutak40's Avatar
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    Well, I "invented" something, nearly (should I admit this?) 50 years ago. Waaay before I had an espresso machine at home - had a moka pot, then an Atomic, can't remember the year.
    A friend of ours owned a coffee lounge. Every time we went there, he'd put me in service, pulling shots. Anyway, when the place quieted down a bit, I used to fill a glass with whipped cream and pulled a double "short black" over it. Very slimming! Some people saw me do it and wanted some too. :-)

  10. #10
    Senior Member Magic_Matt's Avatar
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    Not sure what became of the 'baking with coffee' thread, but it had a ripper recipe for coffee cheesecake... only enhanced by replacing the plain biscuit base with Arnott's choc ripple biscuits and ~20g of ground coffee

  11. #11
    Senior Member Yelta's Avatar
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    My feeling is you cant beat a good vanilla slice! Just so happens this recipe was in todays SMH, ok, no coffee, but, they are seriously good.
    Debbie Skelton recipes|Vanilla slice recipe

  12. #12
    Coffee Newbie okitoki's Avatar
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    Ok. Tiramisu was a success. Doesn't look pretty but fresh good espresso sure makes a difference... Yummy

    ImageUploadedByCoffeeSnobs1378037882.579849.jpg
    ImageUploadedByCoffeeSnobs1378037896.763025.jpg

  13. #13
    Senior Member Dragunov21's Avatar
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    Quote Originally Posted by okitoki View Post
    Ok. Tiramisu was a success. Doesn't look pretty but fresh good espresso sure makes a difference... Yummy

    ImageUploadedByCoffeeSnobs1378037882.579849.jpg
    ImageUploadedByCoffeeSnobs1378037896.763025.jpg
    So, that looks identical to the tiramisu I made at mine in Hobart. Same dish, same benchtops, freakin' me out right now. /twilight-zone

    Looks freaking delicious though...

  14. #14
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    Quote Originally Posted by okitoki View Post
    Ok. Tiramisu was a success. Doesn't look pretty but fresh good espresso sure makes a difference... Yummy

    ImageUploadedByCoffeeSnobs1378037882.579849.jpg
    ImageUploadedByCoffeeSnobs1378037896.763025.jpg
    Salivating and it's before 7 am... I have a sugar problem.

  15. #15
    Senior Member Dragunov21's Avatar
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    Made a double batch of the taste.com.au tiramisu recipe last night (forgetting how much it makes)... I was about to use a mate's Europiccola until I realised exactly how long it was going to take to do 4 cups worth of strong long black with something that pours 20ml shots from an 11g basket.

    Made french-press, which was really nice, but I think I preferred it last time with the espresso.

    Kwantfm, I reckon it'd be strong using straight shots... dayum.

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    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.

  17. #17
    Senior Member Dragunov21's Avatar
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    Quote 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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    It was probably 1/4 of an espresso with a tablespoon or two of Mondella (sp?) Yoghurt (super thick).
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  19. #19
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    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 180C/gas mark 4/350F. 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 150C/gas mark 3/300F 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.

  20. #20
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    Quote 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 !

  21. #21
    Senior Member Dragunov21's Avatar
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    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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    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)

  23. #23
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    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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    Behmor Brazen - $249 - Free Freight
    Yeah Cointreau works a treat.



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