Recipes
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BES830XL_IB_Issue1,09.indd
DESSERTS
BAKED CUSTARDS WITH FRESH RASPBERRY AND COFFEE FLOAT
Serves 6
25 fld oz (750ml) cream
3⁄4 cup finely granulated sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
1 punnet fresh raspberries
1 tablespoon finely granulated sugar, extra
3⁄4 cup strong espresso coffee, cooled
1.Combine the cream, fi nely granulated sugar and vanilla beans in a saucepan. Stir over medium heat until just boiling. Remove the vanilla beans.
2.Add the gelatine and stir constantly with a wooden spoon until dissolved. Remove from heat. Allow the custard to cool.
3.Pour custard evenly into 6 x 5oz (6 x 150ml) glasses. Refrigerate for minimum 3 hours or until set.
4.Place the raspberries into a medium sized bowl, sprinkle with sugar and crush lightly with a fork.
5.Fold the cooled espresso through the crushed raspberries. Cover and chill in the refrigerator.
6.To serve, top the custards, when set, with the raspberries and espresso mixture.
7.Serve immediately with freshly extracted espresso.
TIRAMISU
Makes 4
11⁄2 cups mascarpone
11⁄4 cups cream
21⁄2 tablespoons confectionery sugar
1⁄2 cup strong espresso coffee, cooled
1⁄2 cup Tia Maria or coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
1.Combine mascarpone, cream and confectionery sugar in a large bowl. Whisk lightly until soft peaks form. Set aside.
2.Combine coffee and liqueur in bowl. Dip the sponge fi ngers into the coffee mixture a few at a time. Ensure all the coffee mixture is absorbed evenly by the sponge fi ngers.
3.Layer half the sponge fi ngers evenly into the base of 4 dessert bowls or glasses. Spread the layered sponge fi ngers with half of the cream mixture. Repeat the layers with remaining sponge fi ngers and cream mixture.
4.Dust evenly with cocoa powder and refrigerate until required.
5.Serve with fresh fruits and freshly extracted espresso.
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4/1/10 11:02:51 AM
