Affogato INGREDIENTS 1 double espresso 1 scoop vanilla ice-cream Chopped pistachios or grated chocolate (optional) METHOD Extract espresso shot into a separate glass and set aside. Scoop ice-cream into a 200-250ml low profile glass for serving. Pour espresso shot directly over ice-cream in serving glass. Garnish with chopped pistachios or grated chocolate.
Cheats Tiramisu INGREDIENTS 1 ¼ cups espresso 2 tablespoons caster sugar ¼ cup coffee flavoured liqueur (Tia Maria or Kahlua) 600ml tub thickened cream ¼ cup icing sugar mixture 2 teaspoons vanilla essence 250g sponge finger biscuits 50g dark chocolate, grated METHOD Combine coffee, caster sugar and liqueur in a bowl. Cool. Place cream, icing sugar and vanilla in a mixing bowl. Using an electric whisk, whip on very high speed until soft peaks form. Dip one sponge finger into cooled coffee mixture. Remove from liquid and spread one side with a little cream. Place sideways in an 8-cup capacity serving dish. Dip a second sponge finger in coffee mixture, spread with a little cream and lay next to the first. Repeat with remaining sponge fingers, coffee mixture and cream. If there is any remaining coffee mixture once all the biscuits have been dipped, pour this over the biscuits. Spread top with remaining cream and smooth surface. Sprinkle with chocolate; cover and refrigerate overnight. Recipe can be made in an 8-cup capacity dish or 8 individual cup size glasses.
Coffee Cheesecake with Honey Jelly INGREDIENTS 100ml coffee 250g mascarpone 250g cream cheese 100g icing sugar 15g gelatine 250g dry biscuits 40g sugar 150g butter 5g coffee powder 200g Acacia honey 100ml water METHOD Crumble the biscuits into a bowl and combine the sugar and coffee powder with the biscuits. Melt the butter completely.Pour the melted butter over the mixture and mix until a uniform mixture is obtained. In a bowl, mix the mascarpone, the cream cheese and the icing sugar. Soften the gelatine sheets in cold water and melt the gelatine in the hot coffee. Add the coffee to the cream and mix until a smooth and uniform mixture is obtained. Place a layer of biscuit dough about half a centimetre thick on the bottom of a single-portion mould and let it cool in the fridge for 30 minutes. Pour the coffee cream on the biscuit base, up to about a centimetre from the edge. Let it cool in the fridge for 30 minutes. Pour a layer of gelatine, half a centimetre thick, over the cake and leave it in the fridge for 6 hours. Assemble it in the serving dish and decorate with blended honey jelly and coffee powder.
Pork Roast with Coffee Sauce INGREDIENTS 2/3 of coffee 1/3 cup of butter 2 tsp of Worcestershire sauce 1½ tsp of mustard 1 tsp of lemon sauce 1 tbsp of sugar Pork roast METHOD In a casserole put the coffee, butter, Worcestershire sauce, mustard, lemon juice and the sugar. Mix it as you heat it over a low flame until the butter melts. Use some of the sauce to baste the pork roast while it cooks and pour the rest into a sauce dish to pour over the slices of pork on each plate.
Iced Coffee INGREDIENTS Approximately 60ml espresso (double shot) 180ml cold milk 1 scoop vanilla ice-cream 30ml vanilla flavouring 200/250ml serving glass Blender METHOD Extract double shot espresso into glass. Mix espresso and all ingredients together in blender. Serve in serving glass.
Mocha Mousse Cake INGREDIENTS 350g dark chocolate, chopped 130g butter, chopped 1 tablespoon honey 200g digestive biscuits 4 eggs, separated, at room temperature 300ml thickened cream 30ml strong espresso coffee, chilled Cocoa powder, to dust Choc curls, to serve METHOD Line the base and sides of a 22cm (base measurement) springform pan with baking paper. Place 50g of the chocolate, 100g butter and honey in a heatproof bowl over a saucepan half filled with simmering water (making sure the bowl doesn’t touch the water). Stir with a metal spoon until melted and smooth. Remove from heat. Place biscuits into a food processor or blender and process until finely crushed. Add to chocolate mixture and stir to combine. Spread over the base of prepared pan. Place in fridge for 30 minutes to set. Meanwhile place remaining dark chocolate and remaining butter in a large heatproof bowl over a saucepan of simmering water (making sure the bowl doesn’t touch the water). Stir with a metal spoon until melted and smooth. Remove bowl and set aside for 5 minutes to cool slightly. Stir in egg yolks until combined. Assemble mixer with the whisk; add egg whites to mixer bowl. Slowly turn mixer to AERATE/WHIP setting and beat egg whites until firm peaks form. Assemble mixer with the scraper whisk and the small mixer bowl. Place cream and coffee into bowl and attach the pouring cover. Slowly turn mixer to CREAM/BEAT setting and beat for 1-2 minutes or until just thickened and very soft peaks form. Add half the cream mixture to the chocolate mixture and stir until combined. Gently fold through remaining cream mixture until just combined. Fold in half the egg whites until just combined. Repeat with remaining egg whites. Spoon mixture over biscuit base. Smooth surface. Cover with plastic food wrap. Refrigerate for at least 8 hours or overnight, until set. Just before serving release cake from the springform pan and peel away baking paper. Place cake onto a serving plate. Dust with cocoa powder, top with choc curls.
Coffee Tagliatelle INGREDIENTS 250 g flour 2 eggs 20 ml extra-virgin olive oil A pinch of salt 3 small, cups of espresso coffee Single cream (suitable for cooking) 250 g 50 g butter Small handful of chopped chives Water as needed METHOD Put the flour onto the worktop and make a well in the middle. Add the eggs, oil and salt and mix in with the flour, first with a fork, then with your hands. Add the coffee a little at a time. Add water if needed to make an elastic dough. Roll out the dough very thinly, using some flour on the surface to stop it sticking, and leave for a few minutes, then roll loosely and cut the dough into strips (as wide as you like). Boil the strips in plenty of water with a pinch of salt and while you wait for them to cook, prepare the sauce. Slowly melt the butter and add the cream to thicken the sauce. Add salt and freshly ground pepper to taste. Once you have drained the tagliatelle toss with the sauce and serve with a sprinkling of chives.
Chocolate Coffee Pudding INGREDIENTS 2/3 cup (130g) Caster sugar 1/4 cup (30g) Unsweetened cocoa powder 3 tablespoons (20g) Cornflour 2 cups (475ml) Whole milk 1 tablespoon Coffee concentrate 1/2 teaspoon (2.5ml) Vanilla extract 1 tablespoon (20g) Unsalted butter METHOD In a medium saucepan, add sugar, cocoa powder and cornflour, mix well. Add milk, coffee and vanilla to the pan, move to a stove over medium heat. Whisk ingredients well. Continue whisking regularly to prevent lumps forming. Mixture will start to thicken, looking smooth and creamy. Once mixture comes to a slight boil, remove from heat and transfer to serving bowls. Serve immediately or cover tightly and refrigerate to cool. Top with whipped cream and berries.
Espresso Martini INGREDIENTS 1 full cup of coffee 30 ml vodka 30 ml Frangelico (or coffee liqueur) 6 ice cubes 5 g sugar ½ Gianduiotto (optional) METHOD Prepare an espresso and add sugar. Place the ice, the sweetened coffee, the vodka and the Frangelico in the shaker. Shake well and pour the contents into a martini glass.
Fillet of Beef Flavoured with Coffee INGREDIENTS 1 fillet of beef 50g “00” flour 2 whole eggs 50g breadcrumbs 100g almond nibs 42g instant coffee 2 oranges 2 fennel bulbs Salt to taste Coffee powder as needed Extra virgin olive oil to taste METHOD Slice the fillet into 3–4 cm chunks. Prepare the coffee, put it in a deep bowl and immerse the chunks in it, cover with cling film and leave to rest. Prepare a classic breading with flour, egg, breadcrumbs and almond nibs; coat the chunks in the mixture and fry in extra virgin olive oil, then remove the excess oil by placing the chunks on a sheet of kitchen paper. Prepare a salad with finely-sliced fennel and orange supremes, and dress with orange citronette. Arrange the chunks in the middle of the plate, add the salad to one side and dust with coffee powder.
Coffee Dessert INGREDIENTS 200g of butter, softened 2 egg yolks 250g of sugar Granulated sugar 200g of whipped cream 2 cups of espresso coffee 1 tablespoon of cocoa ¼ litre of weak coffee Rum 200 g of ladyfinger biscuits/sponge-fingers 10 amaretti biscuits A few coffee beans METHOD Beat the softened butter until frothy while adding, a little bit at a time, 200g of the sugar. Continue to beat and blend in the egg yolks one by one, then add the cold espresso coffee and the cocoa. Finally, very gently, fold the remaining sugar into the whipped cream. Place the amaretti on a plate and sprinkle with rum. Pour the weak coffee, lightly sweetened, into a wide, shallow bowl. Use a high-sided round zuccotto tin, or a large bowl, and sprinkle with rum. Dip the sponge-fingers biscuits, one by one, quickly in the weak sweetened coffee. Gently squeeze out the excess coffee and press them along the inside of the cake pan completely lining it. Add one third of the whipped cream and place the amaretti evenly over it. Cover that layer with another third of the cream and cover with a layer of the coffee-dipped ladyfingers. Place the entire dish in the refrigerator for 15 minutes. Keep the remaining whipped cream cool but not in the refrigerator. Turn the dish upside down onto a serving plate and decorate it with dots of the remaining whipped cream and coffee beans. Put it all back in the refrigerator for another hour, at least.
Sirloin Alla Brasiliana INGREDIENTS 180g butter 300g Demerera sugar Zest of 1 orange 400g mincemeat 1 tsp cinnamon 1 large egg, beaten 350g self-raising flour 200g butter, softened 400g icing sugar 1 tsp vanilla extract METHOD Brown the sirloin, cut into small pieces, in butter in a casserole dish, stirring from time to time. Add enough water to cover, a clove of garlic, the finely chopped onions and two teaspoons of salt. Cover the casserole and cook until the onions are tender. Remove the meat and onions from the casserole dish leaving the sauce. Add the flour, wine, oregano, pepper and coffee to the sauce. Stir slowly until it thickens. Put the meat and onions back into the casserole and cook over a low flame until tender.
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