Feel like a sweet treat and a bit of a pick-me-up as well that you can make yourself at home. We’ve got just dessert:
600ml thickened cream
80g caster sugar
1 vanilla bean, split, seeds scraped
4 gold strength gelatin leaves
200g caster sugar
100ml espresso-strength Gloria Jean’s Coffees Sereno Blend coffee
Coffee almond shards
200g caster sugar
80g almonds, coarsely chopped
½ tsp very finely ground Gloria Jean’s Coffees Sereno Blend coffee
- Place milk, cream, sugar and vanilla pod and seeds in a saucepan over low heat, stirring to dissolve sugar. Bring to just below boiling point, then remove from heat and stand for 15 minutes to infuse. Soak the gelatine leaves in cold water for 3 minutes to soften.
- Meanwhile, gently reheat the cream mixture over low heat. Squeeze gelatine to remove excess liquid, then add leaves to cream and stir until dissolved. Cool slightly, then strain and pour into six 150ml serving glasses. Cover with plastic wrap and chill overnight until set.
- Meanwhile, for coffee syrup, bring sugar and 100ml water to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush and cook over medium heat until a caramel coloured (5-10 minutes). Add coffee (being careful as hot caramel may spit) and stir over low heat until syrupy (1-2 minutes), then set aside to cool.
- Meanwhile, for coffee almond shards, bring sugar and 100ml water to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush, cooking over medium heat until caramel coloured (5-10 minutes). Stir through almonds and coffee, pour onto a sheet of baking paper and set aside to cool (10-20 minutes). Break into shards and set aside.
- To serve – pour some syrup over the panna cottas and serve with the coffee almond shards. Serve extra syrup in a small jug.
Gloria Jean’s Coffees has a range of whole bean coffee available for purchase through any one of their coffee houses nationally or via http://www.gloriajeanscoffees.com.au/
This fluffy mocha mousse recipe is easy to make and is an elegant choice for an after-dinner treat. Make sure you use the best espresso, as it will really effect the flavour of the mousse.
1 cup chocolate chunks
1 cup vegetable shortening
2 shots (120mL) espresso
2 teaspoons cinnamon
2 tablespoons vanilla extract
4 tablespoons caster sugar
1. Place eggs in a food processor and pulse for 3-4 minutes or until the eggs are fluffy.
2. Add the chocolate chunks to the eggs and mix until the chocolate chips are well ground.
3. Thirdly, add in the espresso, vanilla, cinnamon, shortening and coconut sugar and mix for 1 minute.
4. By this stage, the mixture should have taken on the thick consistency of mousse and is ready to serve.
Tip: The DéLonghi PrimaDonnaXS coffee machine, with its fully automatic function and its ability to produce two shots simultaneously, will help make the preparation both quick and easy.
What’s your favourite chocolate dessert?
Throwing a dinner party for friends? Or looking for a simple dessert recipe that really impresses? Quick and easy to make, affogato is a traditional yet delicious Italian dessert and a clever way to combine the after-dinner coffee with a sweet ice-cream treat.
To ensure you’re serving the best tasting coffee every time, consider using the new DéLonghi PrimaDonna XS fully automatic coffee machine.
Affogato is so easy to make, it doesn’t even need a recipe. Just follow these five steps to make the perfect affogato dessert:
1. Fill a glass, mug or small bowl with 2-3 scoops of your favourite flavour ice-cream or gelato
2. Select the double espresso function on your coffee machine – try the PrimaDonna XS for best results – and pop a glass underneath each spout to capture two shots with one button to save you time
3. Pour a shot of hot espresso coffee over the ice cream
4. For an extra hit of flavour add an extra shot of chocolate, coffee-flavoured liqueur like Kahlua or even a couple of chocolate-coated coffee beans
5. For those with a really sweet tooth try adding whipped cream to your affogato or serve with biscotti for that finishing touch
What’s your favourite coffee dessert recipe?
40ml premium chilled vodka
10ml creme de cacao
50ml chilled doppio (double shot) espresso
25ml vanilla infused sugar syrup
grated dark chocolate
Ferrero Rocher chocolate
1. Put the vodka, creme de cacao, espresso and sugar syrup into a cocktail shaker, shake with ice and strain into a chilled martini glass.
2. Garnish with grated chocolate and drop in a Ferrero Rocher.
Bacino (baby kiss) – perfect as an after dinner drink
10ml premium liquid chocolate
10ml thickened cream
10ml vanilla and Star Anise infused sugar syrup
1. Wipe the rim of a sherry glass or martini glass with orange peel, then dip in honey followed by cinnamon sugar.
2. Pour the liquid chocolate, cream and vanilla and infused syrup into the glass and stir and extract coffee on top and stir.
3. Garnish with star anise on the rim and a wedge of orange on a saucer.
Honey Affogato (to drown) – perfect for a dessert
1 dessert spoon honey
1 scoop honey gelato
50ml doppio (double shot) espresso
1. Line the inside of a short glass with honey and add the gelato.
2. Pour the espresso over the gelato.
3. Sprinkle with crushed honeycomb.
4. Serve with a parfait spoon.
For a delicious espresso shot, Sunbeam have a wide range of espresso machines. Prices vary from $109.95 to $999.95 RRP and are available from department stores and electrical retailers nationally.