CAPPUCCINO
Make your favourite morning coffee from scratch - it's easy with the right equipment. We love a creamy cappuccino topped with a sprinkling of cocoa powder
Provided by Kane Statton
Categories Drink
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour it into the base of your cup.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top. Dust the surface with a little cocoa powder if you like.
Nutrition Facts : Calories 98 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CAPPUCCINO TARTS
The coffee flavored liqueurs mixed with coffee and cinnamon make a lovely dessert for entertaining.
Provided by Carol
Categories Dessert Tarts
Yield 12
Number Of Ingredients 7
Steps:
- In a small bowl, beat together eggs, coffee liqueur, and sugar.
- In a small saucepan, combine milk and coffee granules; heat over medium high heat for 2 to 3 minutes, until milk is steaming and tiny bubbles appear around edge of saucepan. Beat milk into eggs. Strain egg mixture through sieve into a pitcher. Carefully pour egg mixture into tart shells, filling evenly (tarts will be very full). Sprinkle each tart with a little cinnamon.
- Bake at 350 degrees F (175 degrees) for 20 to 25 minutes, or until filling is set and tart shells are golden brown. Cool before serving.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 22.3 g, Cholesterol 32.9 mg, Fat 7.7 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 8.1 g
CAPPUCCINO TARTS
The coffee flavored liqueurs mixed with coffee and cinnamon make a lovely dessert for entertaining.
Provided by Carol
Categories Dessert Tarts
Yield 12
Number Of Ingredients 7
Steps:
- In a small bowl, beat together eggs, coffee liqueur, and sugar.
- In a small saucepan, combine milk and coffee granules; heat over medium high heat for 2 to 3 minutes, until milk is steaming and tiny bubbles appear around edge of saucepan. Beat milk into eggs. Strain egg mixture through sieve into a pitcher. Carefully pour egg mixture into tart shells, filling evenly (tarts will be very full). Sprinkle each tart with a little cinnamon.
- Bake at 350 degrees F (175 degrees) for 20 to 25 minutes, or until filling is set and tart shells are golden brown. Cool before serving.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 22.3 g, Cholesterol 32.9 mg, Fat 7.7 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 8.1 g
CAPPUCCINO TORTE
Holidays are a time to spend with family and friends...it's also a chance to enjoy every bite of rich desserts like this! -Marcia Orlando, Boyertown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill., For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours., For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened. Remove from the heat; stir in dissolved coffee. Cool to room temperature., In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended. Spread over ganache layer. Refrigerate for 4 hours or overnight., Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. , Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving.
Nutrition Facts : Calories 764 calories, Fat 58g fat (36g saturated fat), Cholesterol 213mg cholesterol, Sodium 269mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 3g fiber), Protein 5g protein.
COFFEE TART
I don't remember where I found this recipe. My grandmother, who is a chocoholic, loved it! The chocolate wafer cookies may or may not be difficult to find. If you can't find them, oreos with the filling removed may be used.
Provided by Lawsome
Categories Tarts
Time 55m
Yield 1 10 inch tart, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Process almonds, cookies and 1/4 cup sugar in a food processor until ground.
- Stir in 1/3 cup melted butter.
- Press into a 10 inch tart pan and bake at 350 for 10 minutes.
- Cool completely on a wire rack.
- Heat remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat.
- Stir constantly until smooth.
- Beat egg yolks until thick and pale.
- Gradually stir about 1/4 hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly - 1 to 2 minutes or until mixture reaches 160 degrees.
- Remove from heat. (Mixture will be thick).
- Spread 2/3 chocolate mixture into crust.
- Cool remaining chocolate mixture 30 minutes.
- Beat whipping cream at high speed with an electric mixer until soft peaks form.
- Stir 1/3 of whipped cream into remaining chocolate mixture, then fold in the rest of the whipped cream.
- Spread over chocolate layer on tart.
- Cover and chill 2 hours or until firm.
Nutrition Facts : Calories 492.5, Fat 39.8, SaturatedFat 22.3, Cholesterol 219.4, Sodium 201.5, Carbohydrate 31.9, Fiber 1.1, Sugar 23.9, Protein 4.7
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