Tag Archives: espresso

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.


Espresso Chocolate Crackle Cookies

Espresso Coffee Crackle

Espresso Coffee Crackle

 

Its that time of year to bake oodles of goodies. As you can tell I love crackle cookies – I think they look super and these ones turn out cakey inside as well which is a nice surprise. I had ‘I love it’ and ‘It could be sweeter’ with this one. The espresso that I used could have been strong so these are definitely not your average sweet cookie – so if you do make it I would highly recommend using more sugar. However, the coffee lovers wolfed them down. Let me know what you do!

Recipe

  • 4 tblsps unsalted butter
  • 2/3 cup packed light-brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tsps instant espresso
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg
  • 4 ounces bittersweet chocolate morsels
  • 1 (about) tablespoon milk
  • Icing (confectioners) sugar, for coating

Method

Cream the butter and sugar until light and fluffy. Add the egg and continue beating until combined.

Sift in the flour, cocoa and baking powder. Sprinkle on the espresso powder and salt. Fold into the mixture.

Add the milk (you may need a little more if the batter is too stiff). Put the chocolate morsels in and stir.

Put this mixture into a bowl, cover it and refrigerate for at least an hour.

Using a cookie scoop (small), scoop out the batter, roll between your palms to form a ball and then roll in icing sugar to coat.

Place on a silicone or parchment lined cookie sheet.

Heat the oven to 350F. Bake the cookies for 10 minutes until they have spread and the sugar has cracked.

Let them cool on the tray for 3-4 mins before moving them to a wire rack.