Suggested Receipes with: Coffee
Ingredients 200 gr. unsalted butter, plus extra for greasing 200 gr. dark chocolate 70% 1 tablespoon strong coffee 6 large free-range eggs 250 gr. golden caster sugar 70 gr. cocoa powder, plus extra for dusting Method Preheat the oven to 160 ºC. Grease a 20 cm springform cake tin with a little butter and line with greaseproof paper. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form. Add the sugar to the yolks and beat for 7', or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine. Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth. Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean. Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries. Source: https://www.jamieoliver.com/
Ingredients 1/4 cup freshly ground coffee 1-1/2 tablespoons whole cumin seeds (or ground cumin) 1-1/2 tablespoons chili powder 1-1/2 teaspoons ground cinnamon salt and freshly ground black pepper 4 lamb loin chops, about 140 - 170 gr. each canola oil Method Make the coffee cumin rub. Combine coffee, cumin seeds, chili powder, cinnamon and some salt and pepper in a bowl. Set aside. Brush the lamb chops with canola oil and season with salt and pepper. Spread the coffee cumin rub in a baking pan or on a platter. Press both sides of each lamb chop into the rub. Set aside for 20 - 60'. Heat 2 tablespoons of canola oil in a large, lidded skillet over medium-high flame. Give the pan a couple of minutes to get good and hot. Transfer lamb chops to the pan and cook until well seared on one side, about 4'. Turn chops and reduce heat to medium. Let the chops cook for 2', then cover the pan and turn off the heat. Let the pan sit for 5'. The chops will continue to cook, becoming medium rare. Τhis method of finishing them will also make them moist and tender. Plate chops and serve. Source: https://www.csmonitor.com/
Ingredients 295 gr. milk, hot 50 gr. brewed espresso 20 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) Method Blend PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) with hot milk. Add brewed espresso. Sweeten as desired and serve. Source: http://www.pregelrecipes.com/
Ingredients Almond Pate Sable 600 gr. flour 360 gr. butter 240 gr. icing sugar 90 gr. almond flour 6 gr. salt 120 gr. whole eggs Praline Croustillant 60 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) 210 gr. smooth hazelnut praline 105 gr. paillete feuilletine Light Vanilla Pecan Cream 100 gr. 30 Beaumé syrup 160 gr. egg yolks 225 gr. sugar 67 gr. water 115 gr. egg whites 11 gr. gelatin 675 gr. whipped cream 5 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 275 gr. caramelized pecans Chocolate Coffee Cremeux 150 gr. whole milk 150 gr. heavy cream 55 gr. sugar 115 gr. egg yolks 15 gr. PreGel 5-Star Chef Pastry Select Coffee Compound 450 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) 150 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 500 gr. heavy cream Method Almond Pate Sable Mix butter and dry ingredients. Incorporate the eggs. Put aside in a refrigerator for a few hours. Spread the paste to 3mm thickness in a sheeter. Place in the tart molds. Set aside in refrigerator. Bake at a 160 ˚C for about 20'. Praline Croustillant Melt the couverture chocolate, add to the praline and incorporate the feuilletine in between two 3mm thick sheets. Light Vanilla Pecan Cream Coat the pecans with 10% 30° baume syrup. Caramelize in the oven at 160 °C , mixing from time to time. Bring the syrup to boil and pour onto the yolks. Cook over a water-bath to 82 °C . Whip with an electric mixer. Create an Italian meringue with the second cooked sugar to 121 °C. Pour on the whipping egg whites. Once the meringue is lukewarm, incorporate the melted gelatin. Fold the pate a bombe into the meringue. Fold in the whipped cream, then the cold pecans. Pour into the bottom of the tart molds. Chocolate Coffee Cremeux Make a custard with the liquids, coffee, egg yolks and sugar. Pass through a chinois and pour on the melted chocolate couverture. Let it cool down to 35 °C . Incorporate the whipped cream. Pour into the tart molds in a smaller size than the bottom tart. Assembly Put Almond Pate Sable on the bottom. Then add a layer of Light Vanilla Pecan Cream. Then add a layer of Praline Croutillant. Then add a layer of Chocolate Coffee Cremeux. Source: http://www.pregelrecipes.com/
Ingredients Choux Pastry 500 gr. milk 10 gr. sugar 6 gr. salt 250 gr. butter, unsalted 250 gr. pastry flour, sifted 500 gr. whole eggs as needed praline hazelnut grains as needed demerara sugar as needed ground coffee as needed powdered sugar, sifted Pipeable Mango Filling 1000 gr. PreGel Montericco Natural Mango Purée 15 gr. PreGel Mango Fortefrutto 80 gr. dextrose 80 gr. sugar 20 gr. gellan gum 4 each gelatin leaves, bloomed Praline and coffee emulsion 300 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) 15 gr. PreGel Coffee Costa d'Oro Traditional Paste (Espresso) 130 gr. espresso coffee, fresh brewed 2 each gelatin leaves, bloomed 3 gr. ground cardamom Pastry Cream 350 gr. PreGel Five Star Chef Pastry Cream Superior (cold process) 1000 gr. whole milk Paris Breast Cream 600 gr. butter, unsalted 300 gr. sugar 450 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) 900 gr. pastry cream (from above) Method Choux Pastry Combine the milk, sugar, salt and butter and bring to a boil. Pour in the flour and cook for a few minutes. Add to the food processor and add the approximate 500 grams of eggs at intervals. Dispense the desired shape with a 1,2cm serrated piping tip and sprinkle with hazelnut grains and demerara sugar combined with ground coffee. Bake in the oven at 180 °C. Pipeable Mango Filling Heat together all of the ingredients except the gelatin leaves in a small pot until boiling. Add the gelatin leaves and mix together until melted. Place in the refrigerator and allow to set. Puree the gel in a blender until smooth, place in a piping bag. Praline and coffee emulsion Dissolve the bloomed gelatin leaves into the freshly brewed espresso, stir until melted. Pour onto the hazelnut praline and at intervals and create a proper emulsion. Add ground cardamom. Reserve in the refrigerator. Pastry Cream In a medium sized bowl, add together the milk and PreGel Five Star Chef Pastry Cream Superior (cold process) and stir together with a whisk. Place plastic wrap on the surface and allow to set in the refrigerator. Once set, whisk the mixture together until smooth. Paris Breast Cream Beat the butter until fluffy, creamy and pale ivory in color. Add the hazelnut praline (sugar and PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) followed by the well-smoothed pastry cream. Mix the three ingredients at room temperature. Assembly Once the choux pastry is baked, cut it in half and fill with the Mango Filling, Paris-Brest Cream followed by the Praline Coffee Emulsion. Source: http://www.pregelrecipes.com/
Ingredients Cold Process 3000 gr. whole milk 300 gr. cream 510 gr. sugar 90 gr. PreGel Dextrose (Sweetening Agent) 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 120 gr. PreGel Coffee Costa d'Oro Traditional Paste (Espresso) 135 gr. PreGel Biscotto Traditional Paste (Cookie) as needed PreGel Biscotto Arabeschi (Chocolate & Cookie) Hot Process 3000 gr. whole milk 300 gr. cream 510 gr. sugar 90 gr. PreGel Dextrose (Sweetening Agent) 90 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 150 gr. PreGel Diamant 50 (Milk Base - Hot Process) 120 gr. PreGel Coffee Costa d'Oro Traditional Paste (Espresso) 135 gr. PreGel Biscotto Traditional Paste (Cookie) as needed PreGel Biscotto Arabeschi (Chocolate & Cookie) Method Cold Process In a large mixing container place the milk, cream, PreGel Biscotto Traditional Paste Cookie and Coffee Costa d'Oro Traditional Paste Espresso. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients and mix well. Process in an ice cream machine according to machine instructions. Fold in PreGel Biscotto Arabeschi (Chocolate & Cookie). Hot Process In a large mixing container place the milk, cream, PreGel Biscotto Traditional Paste Cookie and Coffee Costa d'Oro Traditional Paste Espresso. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients and mix well. Heat to 30 °C. Process in an ice cream machine according to machine instructions. Fold in PreGel Biscotto Arabeschi (Chocolate & Cookie) as needed. Source: http://www.pregelrecipes.com
Ingredients heavy cream 15 gr. PreGel Caffe Barista Traditional Paste (Cappuccino) 130 gr. butter 80 gr. inverted sugar 500 gr. dark chocolate PreGel Cacao Togo (Cocoa Powder) Method Bring the heavy cream with PreGel Cappuccino Traditional Paste, invert sugar and butter to the boil; remove from heat. Let it infuse till the cream becomes cold. Pour the cream through a sieve on the pre-crystallized chocolate from about 30 °C, mix well and pipe ganache by using a flat piping tip into long equal ribbons. Let it well crystallize before cutting the ribbons into desired shape. Dip into melted tempered dark chocolate. To finish off, roll them into the decoration PreGel Cacao Togo (Cocoa Powder). Source: http://www.pregelrecipes.com
Ingredients 500 gr. heavy cream 100 gr. coffee beans, warmed and crushed 75 gr. glucose 25 gr. PreGel 5-Star Chef Pastry Select™ Coffee Compound 900 gr. milk couverture, 38.2% as needed for molding milk couverture, 38.2% Method Line chocolate molds with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%. Combine the heavy cream and the crushed coffee beans. Bring to a boil. Remove from the heat and allow this to infuse for 5'. Strain through cheesecloth. Rescale the infusion to 400 grams. To the rescaled infusion, add the glucose and the PreGel 5-Star Chef Pastry Select™ Coffee Compound. Warm this mixture to 70 °C. Pour the warmed infusion over the 900 grams Cacao Barry Lactée Supérieure Milk Couverture, 38.2% in a food processor. Mix to emulsion. Let cool to 28 °C and pipe into small chocolate shells molded with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%. Allow to crystallize at room temperature for at least 18 hours. Close the shells with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%. Source: http://www.pregelrecipes.com
Method Golden vanilla parfait 1000 ml Debic Parfait 150 ml full-cream milk 2 vanilla pods 400 gr. sugar French toast 500 ml Debic Crème Brûlée Bourbon 1 brioche 200 gr. cane sugar Mocha pear 12 small pears in syrup 12 short espresso shots (cold) Red fruit foam bath 500 gr. raspberry coulis 2 gr. xanthan gum (Xantana - Texturas) Method Golden vanilla parfait Grate the vanilla pulp into hot milk and leave to infuse overnight. Mix with Debic Parfait and whip. Pour into small silicone moulds and freeze. Brown the sugar to a caramel colour in a frying pan and pour onto a silicone sheet. Crush and set aside. French toast Warm the Debic Crème Brûlée Bourbon to no more than 45 °C so the cream does not curdle. Soak the slices of brioche in the crème brûlée. Mocha pear Core the small pears and heat the syrup with the espresso coffee. Marinate the pears in this syrup for at least 12 hours. Red fruit foam bath Carefully mix the xanthan gum with the raspberry coulis. Insert an electric froth maker into the coulis to make it bubble. Finishing touch Place a slice of freshly cooked brioche French toast at the bottom of a deep plate. Place the mocha pear beside it and garnish with the red fruit and sparkling raspberry coulis. Roll the vanilla parfait in caster sugar just before serving. Source: https://www.debic.com
Ingredients Tiramisù with coffee granité 1000 ml Debic Tiramisù 150 ml Coffee liqueur 50 gr. Sugar 40 Ladyfingers 300 ml Espresso Chocolate mousse with brownie and mango 1000 ml Debic Chocolate Mousse 1 Slice Niels de Veye chocolate brownie 1 Mango Crème brûlée 1000 ml Debic Crème Brûlée Method Tiramisù with coffee granité Whip 1 litre of Debic Tiramisù until light and airy and add 1 dl of coffee liquor. Pour into a piping bag. Dip the ladyfingers halfway into the coffee and put in the glasses. Divide the Tiramisù among the glasses and leave to set in the refrigerator for 2 hours. For the granité, mix 3 dl of espresso with 50 grams of sugar and 50 ml of liquor and put in the freezer. Stir with a fork to create a fine granité. Chocolate mousse with brownie and mango Whip 1 litre of Debic Mousse au Chocolat until light and airy and pour into a piping bag with a serrated nozzle. Cut the brownie into equal-sized cubes and place at the bottom of the glasses. Divide the mousse among the glasses and leave to set in the refrigerator for 2 hours. Garnish with the brownie and mango. Crème brûlée Bring the Debic Crème Brûlée to the boil and divide among small dishes. Leave to set in the refrigerator for 2 hours. Finish off by burning sugar on the top. Source: https://www.debic.com