Retete Cafea, Capp

8/13/2019 Retete Cafea, Capp

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Coffee Liqueur Ice Cream Pie

1 package chocolate wafers, crushed

5 tablespoons unsalted butter, melted1/2 gallon coffee ice cream, softened (on counter for 15 to 20 minutes)

6 tablespoons coffee-flavored liqueur, divided (recommended: Kahlua)

1 cup heavy whipping cream

1/2 cup powdered sugar

2 tablespoons hot fudge sauce

Method:

1. Preheat oven to 350 degrees F.

2. Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie

pan. Bake in oven for 10 minutes. Let cool.

3. Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand

mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3to 4 hours.

4. Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream.

Refreeze for 1 hour.

5. Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie

and serve.

Cooking time: 2 hour(s)



Coffee Ice-Cream

1/2 pint milk

3 tablespoons coffee essence

3 egg yolks

3 oz sugar

1/4 - 1/2 pint cream

Method:

Warm the milk and essence and pour into the egg yolks and sugar.

Strain mixture into a double pan, and heat gently until it thickens.

Allow to cool.Whip the cream and fold into the mixture.

Pour into the freezing tray, and freeze in the usual way.



Coffee Pudding

Coffee Pudding Ingredients:

coffee-pudding

4 Eggs

1 pint Milk

5 ounce strong coffee

5 ounce white sugar

a pinch of salt

How to make Coffee Pudding:

Boil milk in a sauce pan and let it to cool. In a large bowl, Beat eggs. Then add sugar, milk and salt,

Beat again. Now stir in coffee. Place this mixture into a pie dish. Let stand in a tin with boiling water 1/2

way up the dish. Cook in a moderate oven till quite firm. Let it to cool completely. Sprinkle castor sugarover it. Coffee Pudding is ready to serve.



CINNAMON PANNA COTTA WITH COFFEE-CARAMEL SAUCE

Makes 6 servings

Don't substitute ground cinnamon for the cinnamon sticks; it would give the panna cotta a grainy, dustytexture. Creme fraiche or labneh (a thick yogurt, available at Middle Eastern markets or specialty stores)

may be substituted for the sour cream for a slightly different flavor. The panna cottas can be made up to

24 hours ahead of time, though they are best prepared the same day.

Panna cotta:

1 cup whole milk

2 cups whipping cream (divided)

21/4 teaspoons unflavored gelatin

1/3 cup granulated sugar

Pinch salt

3 cinnamon sticks, broken into pieces

2 tablespoons sour cream

Coffee-caramel sauce:

1 cup whipping cream

2 tablespoons fine-ground coffee

1 cup granulated sugar

2 tablespoons corn syrup



1/4 cup water

2 tablespoons unsalted butter

1 teaspoon vanilla

Salt

To make panna cotta: In a saucepan whisk together milk, 1 cup whipping cream, gelatin, sugar, salt and

cinnamon sticks. Allow to sit 10 minutes, stirring every few minutes. Whisking frequently, heat over

medium-low heat until mixture is hot to touch (about 150 degrees if using thermometer), 5 to 7 minutes.

Strain through fine-meshed strainer into bowl and whisk in remaining whipping cream and sour cream.

Divide between 6 ramekins (or small teacups), seal with plastic wrap and refrigerate.

To make sauce: In a saucepan add cream and coffee; bring to a simmer over medium heat. Strain

through fine-meshed strainer into bowl; cover to keep warm.

In a saucepan combine sugar, corn syrup and water; cover and bring to boil over high heat. Remove lid,

reduce temperature to medium low, and cook until mixture turns a uniform golden amber color, 5 to 7

minutes. Remove from heat and carefully whisk in warm cream until incorporated. Whisk in butter, vanilla

and salt to taste. Transfer to bowl and cool.

With rubber spatula, gently unmold panna cottas onto center of each plate. Gently heat caramel sauce (if

cooled) until it's warm enough to spoon. Drizzle sauce over and around panna cottas. Serve immediately.



Coffee Martini

* 2 ounces vodka

* 1 ounce very strong drip coffee

* 1/2 ounce Kahlua

* 3 coffee beans

Combine the vodka, drip coffee and Kahlua in a cocktail shaker with ice. Shake and strain into a martini

glass and garnish with the coffee beans.



Frangelico Hazelnut Coffee

*1 ounce Frangelico

*Coffee

*Cream

*Chocolate flakes

Stir Frangelico into your favorite hot coffee. Garnish with whipped cream and chocolate flakes.

Carolans frappe

* 1oz. Carolans Irish Cream



* 1 cup espresso

* 3 oz milk

* Cream

* 2 scoops of vanilla ice cream

Pour chocolate syrup across the glass's sides. Pour the ingredients into a blender. Mix and strain in the

glass.

Caramel Latte

Mix a double coffee and cream with Van Gogh's Dutch Caramel Vodka, chill it in the refrigerator and

garnish it with Cholive.

Retete Cafea, Capp

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