Cooking with Coffee

[GreenBean]

Woops, should have read the one armed barista in the Members Clubroom first.

Hope you are soon back to full use of both arms.

[bruceb]

I'm having so much trouble typing one-handed that I'll have to wait until I get this *+)/&%$ cast off (and also until I've found the recipes).
_________________
Two Francesconi (CMA) espresso machines - Rossi, San Marco, LaCimbali, Faema grinders- Hottop, Alpenröst and HW Precision roasters.

This week I took a trip through the carpal tunnel.

I hope the trip through the carpal tunnel was successful and not too painful.

Thank GB. No, there has been very little pain, except the pain in the backside caused by this cast. It comes off on Friday, so I'll try not to complain anymore.

[coffee-dramatist]

So, i am back!
had been very busy but not forgotten which trouble i caused here before.

So as conpensation, my newest idea.

it is coffee time
it is asparagus time
it is dornfelder time

Enjoy or consider enjoying my "Aristippos Dornfelder Spargel Cream"

http://coffeedramatist.wordpress.com/20 ... gus-cream/

[Hen]

Hurrah!
This is a subject I know more about than coffee!

'THE' coffee pudding has got to be Tiramisu!

I use the Angela Hartnett's recipe as I dislike the gloopy Anglisized 1980's version!

It is very easy -

4 eggs separated ( from our own hens, so very fresh)
75g caster sugar
100g Marscapone
1 vanilla pod (or I use a splash of very good vanilla extract)
200ml espresso (I've only ever used Arabica - Old brown Java)
25-50ml Brandy (I used Cremova marsala from the Italian wholesalers)
12 Sponge fingers
Cocoa powder to dust ( I use Zuma and top with flakes of Charbonnel and Walker's chocolate drink)

I use more booze...as I like the sponge fingers sloppy.

Method -
Cream the egg yolks and the sugar until pale and fluffy.
Add the marscapone and vanilla, whisk to combine.

Arrange the sponge fingers in a shallow dish and pour over the coffee / booze.

Whisk up the egg whites until they make stiff peaks and fold this into your marscapone mixture.

Plop the mixture over the sponge fingers and dust the top with the chocolate powder / flakes to finish.

Here's the tricky bit...leave it in the fridge for at least 8 hours before serving!!!

Enjoy!

Hen
x

(who has blown any attempt to be a coffee geek, but who cuts a mean streak in the kitchen)

PS

Would be really interested to know if different beans produce a significantly different Tiramisu?!!

[triptogenetica]

mmmmm....

I like starbucks roast beans for tiramisu, myself. I was mostly pleased to find a use for them...