Coffee recipes Archives

Coffee recipes

Coffee mousse with hazelnut crunchie dust

10 minutes

Cake recipes

Coffee-rubbed rib-eye with mushroom sauce

20 minutes

Chocolate recipes

Affogato with hazelnuts set in chocolate

5 minutes

Berry recipes

Coffee panna cotta with strawberries and Kahlua

10 minutes

Cake recipes

Tiramisu cake with sticky coffee syrup

40 minutes

Coffee recipes

Affogato with brandy snaps

20 minutes

Chocolate mousse, espresso sabayon with roasted strawberries

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus chilling time

Cooking Time 1 hour

Ingredients

200 g good-quality dark chocolate
3 free-range eggs, separated
50 g brown sugar
315 ml cream

For the espresso sabayon:

4 free-range egg yolks
50 g sugar
125 ml espresso, cooled

For the slow-roasted strawberries:

250 g strawberries, leaves removed but stalks intact
125 g icing sugar

For the chocolate shards:

100 g chocolate, melted

Method

1. Melt the chocolate in a heatproof bowl over a saucepan of warm water. Allow to cool. Whisk the egg whites until soft peaks form. Add the sugar and beat until stiff and glossy.

2. Beat the egg yolks and fold into the chocolate mixture. Add 4T cream to the egg-and-chocolate mixture.

3. Fold half the beaten egg white into the chocolate mixture. Whisk the remaining cream and fold into the chocolate mixture along with the remaining egg whites. Chill for 1-2 hours until set.

4. Serve spoonfuls of chocolate mousse on a platter, topped with strawberries, chocolate shavings and sabayon on the side.

5. To make the espresso sabayon, place the egg yolks and sugar in a double-boiler. Whisk using an electric beater until thick and fluffy, add the coffee and whisk until the mixture almost triples in volume. This should take about 10 minutes.

6. Chill for 15 minutes before serving. Whisk lightly before serving if the mixture separates.

7. To make the slow-roasted strawberries, preheat the oven to 160 °C. Dust with icing sugar. Roast for 1 hour.

8. To make the chocolate shavings, cut out 2 sheets of A4 baking paper. Spoon the melted chocolate over 1 sheet of paper. Cover with the remaining paper and use your hands to smooth the chocolate evenly. Do not allow it to ooze out of the paper.

9. Roll up and place it in the freezer to set. Allow to thaw a little, then pull the sheets of paper apart to create the chocolate shards.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Easy affogato

Coffee mousse with hazelnut crunchie dust

Cinnamon pull-apart loaf

Vietnamese-style iced coffee

Coffee-and-nut truffles

Coffee-rubbed rib-eye with mushroom sauce

Affogato with hazelnuts set in chocolate

Coffee panna cotta with strawberries and Kahlua

Tiramisu cake with sticky coffee syrup

Affogato with brandy snaps

Gooey brown-sugar meringues with white chocolate mousse and coffee syrup

Chocolate mousse, espresso sabayon with roasted strawberries

Chocolate mousse, espresso sabayon with roasted strawberries

Ingredients

Method