Breakfast yolks 120 grams of sugar 50 cl

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Last updated: March 13, 2019

BreakfastBavarian withvanilla and coffee  Cooking time: 25 minutesServes: 3 Ingredients6 egg yolks 120 grams of sugar 50 cl of milk 1 vanilla stick 7 sheets of fish glue 50 cl of cream 1 spoon of freeze-dried coffee 1 spoon of Tia Maria PreparationPrepare the basic cream for the vanillabavarois. The basic cream of the cake is prepared likethe English cream: stir in a saucepan the egg yolks with the sugar, add theboiling milk flavoured with the vanillabean and heat the mixture. To check the cream’s cooking point, place iton the wooden spoon and blow it over: the cream is ready if it forms a seriesof circles.

In a bowl dissolve the lyophilized coffee in1 tablespoon of boiling water, then add a tablespoon of Tia Maria or another coffeeliqueur. Divide the vanilla cream into two parts, putone half in a 1.5 litre mould and flavourthe other half with the coffee mixture, then place it in a pastry pocket with asmooth nozzle. Dip the nozzle for about 1 cm in the layer ofvanilla cream, then press the pocket to let the coffee cream out. Working in this way you will get a ‘heart’ ofcoffee cream enclosed in a vanilla wrap, visible when the Bavarian is cut. Serve the cake, once deformed, with achocolate sauce, obtained by melting a chocolate glaze in a saucepan with alittle cream.

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 Black CoffeeBarbecue SaucePrep Time: 30minutes Makesabout 2 cups Ingredients:½ cup of brewed coffee¼ cup red wine vinegar 1 cup of ketchup 2 tablespoons of dark molasses 2 tablespoons of hot dry mustard useyour favourite 2 garlic cloves crushed ¾ cup of brown sugar 1 onion chopped 2 tablespoons of ground cumin 2 tablespoons of chilli powder 2 tablespoons of Worcestershiresauce  Method:Use a saucepan. Add in all of the ingredients andsimmer. Stir for about 20 minutes. Let it cool. Transfer to the blender and blitz. When it’s smooth, pop it into a storagecontainer. You can store this up to two weeks butfresh is always best!  Coffee Roast Pork Prep Time: 4 hoursand 15 minutes Serves 4Ingredients:3lbs.

of porkroast 2 cups ofcoffee 2 onionssliced 1 tablespoonof vegetable oil ¼ cup of soy sauce 1 garlic clove minced 2 bay leaves ½ teaspoon of oregano  Method:Preheat youroven to 300F. In a largefrying pan, heat up the oil and sear both sides of the pork. Use aroasting pan. Place onesliced onion on the bottom. Add all otheringredients in too. Place theroast on top. Place thesecond onion on top of roast. Place it intothe oven, covered.

Bake forabout 3 ½ hours. Baste withjuices and liquid every hour. Let it restfor 10 minutes and serve up hot with lots of delicious roasted vegetables. Coffee Ice-Cream Prep Time: 1 hour and 10 minutes Makes 1 pint Ingredients:½ cup of extra strongbrewed coffee chilled 1 cup of heavy cream ½ cup of milk 1 teaspoon of vanillaextract 1/3 cup of sugar Method:Grab a medium-sized bowl. In a medium-sized bowl, whisk the sugar and cream.

Pour in the milk,coffee, and vanilla. Keep whisking until wellcombined. Cover and place it inthe fridge to chill for about an hour. Place mixture in anice-cream machine and churn.

Serve up with somechocolate covered coffee beans on top. Always mixing dilute with the vanilla flavoured milk and coffee, pouring it throughthe strainer. Put the cream on the low heat and keep ituntil it starts to boil, stirring constantly, then immediately remove it fromthe flame and add the squeezed gelatine, stirring until you see it completelydissolved; let the mixture cool. Meanwhile, whip the cream and add it to thecream when it is very cold. Pour it all intoa pudding mould (previously greased) thathas the walls blown. Introduce it in the coldest compartment ofthe refrigerator for about 3 hours. After this time immerse the mould in boiling water for a few moments (tomake the cake slip more easily), then dry it and turn it upside down on theserving plate.

Decorate the centreand the edges of the Bavarian with coffee beans and tufts of cream. Coffee biscuits Cooking time: 30 minutesServes 3Ingredients300 gr of flour 200 grams of sugar 1 teaspoon of bicarbonate of soda 1 teaspoon of baking powder 1 pinch of salt 1 teaspoon of cinnamon powder 1 teaspoon of carnation powder 70 cl of thick espresso coffee 1 tablespoon of milk 1 whole egg 1 teaspoon of vanilla 100 gr of hazelnuts 100 grams of flaked chocolate PreparationMix the dry ingredients. Beat the egg, coffee, milk and vanilla together.

Make a bowl in the dry mix, add the liquidmixture. Intrude the mixture without too much work it,adding flour if necessary. Divide the dough into two parts. Form two well-compressedsticks (diameter of 4-5 cm). Post them on a plate and cook them in amedium oven for 30-35 minutes.

When cooked, wait 10 minutes before cuttingthem into slices of one centimetre. Toast lightly on the 2 faces.  

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