Tag Archives: coffee

Trifle with layers of Raspberry, Coffee and Hot Fudge mousse

Just a little trifle..

Just a little trifle..

First of all let me apologise for the picture. I realized I had not taken one out and the trifle was going fast. So I tried to get the best shot I could with my handy Galaxy SII.

I was going for a pot-luck and was trying to think of what I could make that would be quick (relatively) and something that did not involve baking as I was short on time. I was looking through my newspaper cut out (yes we still get the newspaper) and came across this recipe. I love the traditional English trifle, especially when you get fresh strawberries which are amazingly sweet and have little to no cores in them. However, this Raspberry Fudge Mocha Mousse Trifle which is a mouthful sounded quite delicious.  I of course changed things around a tad bit.

I decided to make my own fudge as I really like having hot fudge on ice cream (who doesn’t?) and I do not really like the store brands. I did a little googling to try to find a good hot fudge recipe and came across this. Now I have been a quiet lurker on Smitten Kitten’s site for a while. I love her site and photographs. Anyways in doing things in a haste as I wanted the fudge to cool down. I dumped everything into a bowl and made it. I also ran short of corn syrup so I used some pancake syrup instead. It came out wonderfully, and the next day I was able to reheat what I wanted to use and it was simply yummy (Yes I saved some for myself to pig out on).

When I took the dessert out of the fridge there was a line that was waiting on it. We took a little time in finding a spoon so that people be able to dig down and get to all the layers. I must say the dessert was definitely well received and was gone before everybody got a chance to have some.

I will apologize to the coffee lovers in advance. I don’t drink coffee and just keep the single use sachet’s for the times I have to make use of coffee. When I do not have those then I run down to Sumiers house and he brew’s me a cup of the flavor of the month. I, however, have to answer a few questions on what sort of coffee flavor I am looking for and how fine should the grains be … (coffee lovers will have an immediate appreciation for Sumiers plight – while the non-drinkers will totally understand the quizzical look on my face which says – I just want coffee :-)). Thanks for reading and I would love to hear your comments.

Recipe

Hot Fudge Sauce (modified from Smitten Kitten)

  • 4.5 ounces milk chocolate
  • 3 tablespoons butter, unsalted, cut into chunks
  • 2/3 cup water
  • 1/3 cup sugar
  • 4 tablespoons corn syrup
  • 2 tablespoons pancake syrup
  • 2 tablespoons rum

Dump everything (except the rum)  into a pot and put it on a medium heat. Stir until everything is dissolved. Keep stirring for about another 3 minutes until the chocolate is completely melted. Then turn up the heat and let the mixture come to a boil. Then turn down the heat to a simmer and let it cook for about 10-12 minutes. Keep stirring occasionally and scrape down the sides of the pot. You will see after about 12 minutes that the sauce has reduced and has thickened. Turn off the heat and let it cool. Once it is cool add the rum and stir and it is ready.

Raspberry Sauce

  • 8oz packet of raspberries
  • 2 tbsp of raspberry jam
  • 1 tbsp water

Pick out about 20 strawberries and set them aside on a plate. Put the rest of the berries and the raspberry jam into a blender and puree. Add just about a tablespoon of water to think it down.

Coffee

  • 1 sachet of coffee (Nescafe)
  • 1/4 cup hot water

Stir the coffee in the hot water and let it cool.

Trifle

  • 6 cups heavy whipping cream
  • 8 tablespoons sugar
  • 1 Store bought pound cake (loaf size)

Cut up the pound cake into cubes.

Whip the cream until it start to thicken. Add sugar slowly and keep whipping until you get stiff peaks. Divide the whipped cream into three portions. Into the first portion fold in 3/4 cup of raspberry puree.

Now start assembling. Put down two layers of cubed pound cake into your trifle bowl. Pour on the raspberry mousse. Put this into the refrigerator while you get the next layer ready.

Into the second portion fold in the coffee. Take the trifle bowl out of the fridge and put on another cake layer (you should have finished all your cake by now). Then pour the coffee mousse on top and return to the fridge.

Into the last portion, fold in the now cooled hot fudge. Then pour this layer onto of the coffee layer. Decorate with Raspberries and refrigerate until ready to serve.


Irish Coffee Shots

Irish coffee cups

Irish coffee cups

So my friend Lorne came up with this fabulous idea to make mini-desserts for the New Years Party. I am going to do a write-up on all the desserts I made. It was a lot of fun to come up with ideas and try to make different desserts. It was really nice to make a lot of little desserts and everyone loved trying lots of different desserts.

A little note about using gelatine. We get gelatine in a powder format in the US (in Europe and Australia you get it in sheets). To soften gelatine you sprinkle it over water and let it soak for about 4 minutes. I normally use a small cereal bowl so I get the maximum surface to sprinkle the gelatine.

For a couple of twists you can add a cocoa cream layer between layer 2 and layer 3. You can also reduce the amount of alcohol or increase especially if you want something more boozy!

This is a dessert especially for coffee lovers. I hope you enjoy it as much as my friends did.

New Years Table

New Years Table

Recipe

For 12 5oz shot glasses. Approx prep time 1 hour

Layer 1

  • 300 ml water
  • 1 sachet instant espresso powder (I used a Starbuck’s sachet)
  • 1/2 cup rum or whisky
  • 1/2 packet gelatine (soaked in 1/2 cup of water)
  • 2 tbsp sugar

Layer 2

  • 1000 ml milk
  • 6 tbsp cornstarch
  • 4 tbsp instant coffee
  • 4 tbsp sugar

Layer 3

  • 300 ml  heavy whipping cream
  • 3 tbsp sugar
  • 2 tbsp Kahlua

Chocolate block for chocolate shavings

Method

Layer 1

Sprinkle the gelatine over the 1/2 cup of water and let it bloom. Heat the 300ml of water then add the espresso powder and sugar and stir to dissolve. Add the rum and then the gelatine and stir till the gelatine dissolves. Pour it carefully into the shot glasses. Let them cool on the counter and then refrigerate them while you continue to the next step.

Layer 2

Dissolve the cornstarch in about 100 ml of milk. Heat the rest of the milk, sugar and instant coffee until hot (not boiling). Add the cornstarch milk and lower the heat. Stir constantly until the mixture begins to thicken and then keep it on for 1-2 more  minutes till it thickens a little more.  Turn off the heat and stir occasionally as it cools so it does not form a skin. Once it is cool you can spoon it into the glasses or use a piping bag. Return to the refrigerator.

Layer 3

Whip the cream till it starts to thicken. Then slowly add the sugar until it just starts to form thick peaks. Add the Kahlua and fold into the cream. Spoon that over layer 2 or pipe it over layer 2.

Using micro-plane shave a block of chocolate onto the whipped cream. Refrigerate until ready to server.


Coffee Syrup Cake

Coffee Syrup Cake

Coffee Syrup Cake

While visiting my sister in Australia I came across a recipe for Coffee Syrup Cake and this is my take on it. The cake is really easy to put together. Just make sure you  have all your ingredients at room temperature. For the instant coffee in the cake I used Nescafe. For the coffee syrup it was Sumier to the rescue as I ran out of instant coffee, so he had some Colombian coffee beans that he ground up finely for me and I used that to make a cup of coffee. I had to strain it after it was made because the beans did not dissolve. The cake was really moist (yeah with all the coffee) and seconds were had without any encouragement.

Recipe

  •     3 tsp instant coffee
  •     4 teaspoons hot water
  •     3 eggs (at room temperature)
  •    150g butter softened
  •     3/4 cup firmly packed light brown sugar
  •     1 1/4 cup self raising flour
  •     2 tbsp cocoa
  •     150g butter softened
  •     4oz dark chocolate  (to decorate)

For the Syrup

  • 1/2 cup sugar
  •  1 cup fresh coffee

Method

Grease a bundt pan. Dissolve the coffee in the hot water. Preheat the oven to 350F. Sift flour and cocoa together and set aside. Cream the butter and then add the sugar and continue to cream until well blended. Add the eggs one at a time beating until incorporated. Then add the flour-cocoa mix and beat and finally add the coffee and mix. Pour mix into bundt pan and smooth out the top. Bake in the oven for 30 minutes.

While the cake is baking make the coffee.

Once you take it out of the oven, let it sit in the pan for about 3 minutes and then turn it onto a wire rack with a plate underneath the wire rack. Use a toothpick to prick holes all over the cake. Using a pastry brush, brush the coffee all over the exposed side of the cake. This will take you a little time but the coffee will all be absorbed.

Melt the chocolate and then drizzle over the top of the cake. Move the cake to your serving platter and enjoy.


Coffee souffle with a touch of Rum

Coffee Souffle

Coffee Souffle

Two in a row, the dessert this week is very similar to the one I made last week in terms of preparation. This one is just as easy to do and is simply delightful. The coffee is a very nice pick-me-up. I have not figured out how to serve this besides scooping it out of the bowl and just serving it. The next time I try it I may do a little coffee syrup.

Recipe

  • 4 eggs separated
  • 4 oz granulated sugar plus 2 tbsp
  • ½ pint heavy cream
  • 2 tbsp coffee
  • 2 tbsp rum

Method

I used a 2 pint soufflé dish so I did not need to tie a band of foil/greaseproof paper around my dish. If you have a smaller dish tie foil so that it stands about 2 inches higher than the rim of the dish.

Put two tablespoons of water into a little bowl add one sachet (two teaspoons) of instant coffee and stir to dissolve.

Put the egg yolks and 2oz of sugar into a heat proof bowl. Place it over a pan of boiling water that is off the stove. Start whisking.  Beat until the yellows are pale and frothy. The yolks will also be quite thick and almost doubled in volume. Stir in the coffee and rum, folding until its all incorporated.

Beat the egg whites until they are frothy. Continue beating the whites adding the (2oz) of sugar one tablespoon at a time until all incorporated. You should get a shiny meringue.

Whip the cream and as it starts thickening add the 2 tbsp of sugar. Beat until they form soft peaks and you have a shiny meringue. Fold this into the egg yolk mixture in three batches. First batch to lighten the egg yolk mixture you can be brisk with this addition. Then fold the next third of the meringue until completely incorporated and then the last third very gently.

Now fold in the egg whites gently. Pour into soufflé dish and freeze until ready to serve. Freeze for at least 4 hours before serving

When you are ready serve, take it out of the freezer and serve.


Mocha Chocolate chip Cookies

Mocha chocolate chip cookie

Mocha chocolate chip cookie

These were the second batch of cookies I made to send out. The cookies do spread and become fairly thin so make sure you give them enough of spacing between each. I used Nescafé since no one in the house actually drinks coffee. However, feel free to use any other variety of coffee you have. If you use a stronger variety (or espresso) make sure you reduce the amount of coffee you use.

Recipe

  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. Mediterranean Sea salt
  • 2 1/2 sticks unsalted butter softened
  • 4 tbsp. instant coffee crushed (Nescafé)
  • 1 cup confectioners’ sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 cups semi-sweet chocolate chips
  • Granulated sugar to dip

Method

Line baking sheets with parchment paper if you do not use a silicone mat. Preheat oven to 350F

Sift flour, baking powder, cinnamon and salt together. Beat butter and coffee on medium speed until well combined. Scrape down your bowl. Add confectioners’ sugar and brown sugar and beat until well combined. Scrape down your bowl. Stir in a third of the flour mixture, fold till incorporated and repeat. Stir in the chocolate chip cookies.

Put the granulated sugar into a small bowl. Scoop out about 1 tablespoon of cookie dough flatten into a disk and press gently into the sugar. Lay it on the parchment lined baking sheet sugar side up. Bake for 10-12 mins until the edges start to turn a light brown. After you take them out of the oven let them stay on the cookie sheet for about a minute and then move them to cooling racks.