vanilla and coffee
Cooking time: 25 minutes
6 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
Prepare the basic cream for the vanilla
The basic cream of the cake is prepared like
the English cream: stir in a saucepan the egg yolks with the sugar, add the
boiling milk flavoured with the vanilla
bean and heat the mixture.
To check the cream’s cooking point, place it
on the wooden spoon and blow it over: the cream is ready if it forms a series
In a bowl dissolve the lyophilized coffee in
1 tablespoon of boiling water, then add a tablespoon of Tia Maria or another coffee
Divide the vanilla cream into two parts, put
one half in a 1.5 litre mould and flavour
the other half with the coffee mixture, then place it in a pastry pocket with a
Dip the nozzle for about 1 cm in the layer of
vanilla cream, then press the pocket to let the coffee cream out.
Working in this way you will get a ‘heart’ of
coffee cream enclosed in a vanilla wrap, visible when the Bavarian is cut.
Serve the cake, once deformed, with a
chocolate sauce, obtained by melting a chocolate glaze in a saucepan with a
Prep Time: 30
about 2 cups
½ cup of brewed coffee
¼ cup red wine vinegar
1 cup of ketchup
2 tablespoons of dark molasses
2 tablespoons of hot dry mustard use
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 Worcestershire
Use a saucepan.
Add in all of the ingredients and
Stir for about 20 minutes.
Let it cool.
Transfer to the blender and blitz.
When it’s smooth, pop it into a storage
You can store this up to two weeks but
fresh is always best!
Coffee Roast Pork
Prep Time: 4 hours
and 15 minutes
3lbs. of pork
2 cups of
of vegetable oil
¼ cup of soy sauce
1 garlic clove minced
2 bay leaves
½ teaspoon of oregano
oven to 300F.
In a large
frying pan, heat up the oil and sear both sides of the pork.
sliced onion on the bottom.
Add all other
ingredients in too.
roast on top.
second onion on top of roast.
Place it into
the oven, covered.
about 3 ½ hours.
juices and liquid every hour.
Let it rest
for 10 minutes and serve up hot with lots of delicious roasted vegetables.
Prep Time: 1 hour and 10 minutes
Makes 1 pint
½ cup of extra strong
brewed coffee chilled
1 cup of heavy cream
½ cup of milk
1 teaspoon of vanilla
1/3 cup of sugar
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 well
Cover and place it in
the fridge to chill for about an hour.
Place mixture in an
ice-cream machine and churn.
Serve up with some
chocolate covered coffee beans on top.
Always mixing dilute with the vanilla flavoured milk and coffee, pouring it through
Put the cream on the low heat and keep it
until it starts to boil, stirring constantly, then immediately remove it from
the flame and add the squeezed gelatine, stirring until you see it completely
dissolved; let the mixture cool.
Meanwhile, whip the cream and add it to the
cream when it is very cold.
Pour it all into
a pudding mould (previously greased) that
has the walls blown.
Introduce it in the coldest compartment of
the refrigerator for about 3 hours.
After this time immerse the mould in boiling water for a few moments (to
make the cake slip more easily), then dry it and turn it upside down on the
Decorate the centre
and the edges of the Bavarian with coffee beans and tufts of cream.
Cooking time: 30 minutes
300 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
Mix the dry ingredients.
Beat the egg, coffee, milk and vanilla together.
Make a bowl in the dry mix, add the liquid
Intrude the mixture without too much work it,
adding flour if necessary.
Divide the dough into two parts.
Form two well-compressed
sticks (diameter of 4-5 cm).
Post them on a plate and cook them in a
medium oven for 30-35 minutes.
When cooked, wait 10 minutes before cutting
them into slices of one centimetre.
Toast lightly on the 2 faces.