recipes
BAKED CUSTARDS WITH FRESH RASPBERRY AND COFFEE FLOAT
Serves 6
INGREDIENTS
750ml cream
¾ cup caster sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
¾cup strong espresso coffee, cooled 1 punnet fresh raspberries
1 tablespoon confectionery sugar, extra
METHOD
1.Combine the cream, confectionery 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 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.
5.5. Fold the cooled coffee through the crushed raspberries. Cover and chill in the refrigerator.
6.To serve, top the custards, when set with the raspberries and coffee mixture.
7.Serve immediately with freshly brewed coffee.
TIRAMISU
Makes 4
INGREDIENTS
1½ cups mascarpone 1¼ cups cream
2½ tablespoons icing sugar
½cup strong espresso coffee, cooled
½cup Tia Maria or coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
METHOD
1.Combine the mascarpone, cream and icing sugar in a large bowl. Whisk lightly until soft peaks form. Set aside.
2.Combine the coffee and liqueur in a bowl. Dip the sponge fingers into the coffee mixture a few at a time. Ensure all the coffee mixture is absorbed evenly by the sponge fingers.
3.Layer half the sponge fingers evenly into the base of 4 dessert bowls or glasses. Spread the layered sponge fingers with half of the cream mixture. Repeat the layers with remaining sponge fingers and cream mixture.
4.Dust evenly with cocoa powder and refrigerate until required.
5.Serve with fresh fruits and freshly brewed espresso coffee.
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