‘tis the season to sleigh with…
… Coffee Pavlova?
It’s a classic Oceanic Christmas treat, and, as many coffee roasteries are wont to do, why not add coffee to it?
Ingredients:
250g caster sugar
2 tbsp of finely ground espresso powder or 4 teaspoons of instant espresso powder
4 large egg whites
1 pinch of salt
2 tsp cornflour
1 tsp white wine vinegar
300ml double cream
1 tsp cocoa powder
Method:
Preheat the oven to 160°C . Line a flat oven sheet with baking paper and, using a 23cm/9inch cake tin, draw a circle on it.
Mix the sugar with the espresso powder in a small bowl and set aside.
In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
When you have a firm, pale yellow-coloured meringue, fold in the cornflour and vinegar using a clean metal spoon.
Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it’s flat on top.
Put it in the oven and immediately turn down to 130°C and cook for an hour. Switch off the oven and leave inside until cool.
Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.
Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.
… citrus-coffee Crème Brû-lana?
If you’ve never heard of Crema Catalana, then your welcome. It’s a Catalan version of Creme Brûlée, usually a bit lighter than their French cousin, plus they’re flavoured with citrus (orange, or lemon) and cinnamon. This is a hybrid recipe, so buckle up!
Ingredients:
300ml cream
1 shot of espresso
1 strip of orange or lemon zest
1/2 vanilla bean
3 egg yolks
3 tbsp sugar
pinch of salt
Method:
Preheat oven to 160°C
In a small saucepan, bring cream, espresso, zest and vanilla bean and scrapings to a simmer over medium heat. Remove from heat, and let stand for 15 minutes.
Strain through a fine-mesh sieve into a bowl. Discard any solids and the vanilla bean pod.
In a bowl, whisk together egg yolks and sugar. Slowly whisk the hot cream into the egg yolks. Divide custard among 3 small ramekins.
Pour very hot water into the baking dish until it fills the dish by about a third. Carefully place the filled ramekins in the dish. Bake for 30 to 40 minutes, or until the custard edges are set but the centre wobbles slightly. Remove from the oven and let cool completely. Chill in fridge once cool to touch.
When ready to serve, sprinkle 1 1/2 teaspoons of sugar over the top of each chilled custard. Use a blow torch and caramelize the sugar, or pop under the broiler. Serve immediately, as the caramelised crust will soften with time.
… Espresso brownies?
Look, if you’re sick of complicated desserts that take more than one bowl and one hour of work, here’s a good ole one-bowl espresso brownies recipe for ya.
Ingredients:
115g dark chocolate, unsweetened
12 tbs butter, unsalted
3 tbs room-temperature brewed espresso or 2 tsp finely ground espresso powder
2 tsp vanilla extract
2 cups sugar
3 large eggs
1 cup + 2 tbs plain flour
Method:
Preheat oven to 180°C.
Grease a 13" x 9" baking pan or line with baking paper or a similar sized pan.
Melt the chocolate in a double boiler. Make sure the water is simmering, and stir the chocolate until it’s completely melted. Or you can also use the microwave, just make sure to check after every 90 seconds and stir.
Add espresso and vanilla to melted chocolate while it’s still warm and stir until smooth. Add sugar and mix. Add eggs one at a time and combine completely.
Add flour and stir to combine, but do not over mix. If desired, add nuts.
Pour batter into the prepared pan.
Cook for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs clinging.
… ESPRESSO CHOC CHIP COOKIE?
Are you already psychically hungover and emotionally depleted from all the festivities? Yes, me too. Here’s a quick and easy recipe for a quiet morning.
Ingredients:
170g unsalted butter, browned and cooled
200g dark brown sugar, packed
67g white sugar
1 egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
219g plain flour
59g finely ground espresso powder
1/2 teaspoon baking soda
114g dark chocolate, roughly chopped
Method:
Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool.
In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In separate bowl mix together the flour, espresso powder, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chunks. Do not over mix.
Refrigerate the cookie dough for at least a half hour, or overnight.
When you are ready to bake the cookies, preheat the oven to 180°C and line a tray with baking paper. Use an ice cream scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
Allow to cool before eating!
… coffee-chocolate pudding?
It’s almost time to go but your cat knocked your trifle off the counter. Instead of serving cat for the festive meal, why not whip up some quick pudpud? It’s paleo and gluten-free but you don’t have to tell your uncle that.
Ingedients:
450g whole fat ricotta
1/2 cup coconut sugar or regular sugar
4 tsp unsweetened cocoa powder or cacao powder
1 tsp finely ground espresso powder
1/4 tsp fine sea salt
Method:
Combine all the ingredients in a blender or a food processor. Blend until combined. If it feels grainy, keep blending all sugar is dissolved.
Scoop the pudding into your serving vessels, cover with plastic wrap and chill for at least one hour. Serve with salt, whipped cream, fruits, nuts or extra chocolate!