Cappuccino Of White Beans Recipes

WHITE CHOCOLATE CAPPUCCINO

Steps:

• Place white chocolate chips in mug.
• Heat milk and white chocolate syrup in a saucepan over medium heat over a low simmer. Froth hot milk using an immersion blender.
• Pour hot coffee over chocolate chips. Carefully pour frothed milk over brewed coffee.

CAPPUCCINO OF WHITE BEANS

Steps:

• Cover the beans with cold water, add the onion, carrot and herbs. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer for about 30 minutes until tender.
• Remove 3-4 tbsp of the nearly cooked beans and set aside for serving. Continue to cook the rest for another 10-20 minutes or so until very soft, topping up with more boiling water if necessary. Drain and discard the vegetables and herbs. Place the beans in a food processor and whizz to a purée until creamy. It may be easier to purée half at a time, ladling in some of the stock to slacken the mixture and get it going. Stop the machine after 2-3 minutes, scrape down with a spatula, correct the seasoning, add a bit more stock and buzz again. The longer you leave it puréeing, the smoother it will become; 4-5 minutes should do it. Return to the same pan. Stir in the stock and seasoning, bring to the boil then simmer for 5 minutes.
• Brush the mushrooms to remove any soil then slice down them for the best shape, but not too thinly or they will shrivel when cooking. Heat a non-stick pan until quite hot, add the oil, then the mushrooms, and sauté until they start to colour. Now add the 25g/1oz of butter and continue to sauté until just cooked. Keep the heat in the pan high, as you want to roast rather than boil them. Season and drain.
• Rub the soup through a fine sieve with the back of a ladle for a fine velvety texture. Return to the pan and stir in the cream. As the mixture almost comes to the boil, add the truffle oil, if using. (If you add the oil when the mixture is cold, it may split.)
• When ready to serve, divide the reserved beans (they don't need re-heating) and mushrooms between warmed soup cups. Add the knob of butter to the near-boiling soup then froth with a hand blender (do this for 4-5 minutes to get it really light) then slowly pour the soup into the cups from a ladle to three quarters full, wiping the ladle over the edge of the pan so the soup doesn't drip. Hold back the froth in the pan then scoop that on top of the cups to serve.

WHITE CHOCOLATE CAPPUCCINO

Steps:

• Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Add white chocolate; whisk until melted and smooth. Whisk in brandy and vanilla extract. Using tongs, remove vanilla bean. Return white chocolate mixture to low heat; whisk until frothy, about 1 minute.
• Pour hot coffee into mugs. Ladle white chocolate mixture over. Sprinkle with cocoa powder and serve.

CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE

Steps:

• For sauce:
• Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
• For Brownies:
• Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
• Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
• Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.

CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve espresso powder in vanilla., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set.

WHITE CHOCOLATE CAPPUCCINO

Steps:

• Pour milk into heavy medium saucepan.
• Scrape in seeds from vanilla bean.
• Add bean and seeds.
• Bring to boil.
• Remove from heat.
• Add white chocolate; whisk until melted and smooth.
• Whisk in brandy and vanilla extract.
• Using tongs, remove vanilla bean.
• Return white chocolate mixture to low heat; whisk until frothy, about 1 minute.
• Pour hot coffee into mugs.
• Ladle white chocolate mixture over.
• sweeten if you wish.
• Sprinkle with cocoa powder and serve.