Coffee Velvet Recipes
COFFEE VELVET
This is lighter than a traditional mousse because there is no cream, but it is still very rich and creamy. Cooking time is chilling time.
Provided by StickyToffee
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In small saucepan, soften gelatin in cold water.
- Add hot coffee, 2 T sugar and the evaporated milk.
- Heat to just below boiling, stirring to dissolve gelatin and sugar.
- Beat yolks in small bowl and add small amount of hot milk mixture a tablespoon at a time (about 4 T total) to them, beating until smooth.
- Pour yolk mixture into hot milk in pot and keep stirring until it thickens slightly. DO NOT allow to boil which will cook the egg. Better to undercook than overcook.
- Stir in vanilla extract and cool mixture to room temperature by chilling in freezer for about half an hour. Stir occasionally so it doesn't set.
- Beat egg whites with remaining 4 T sugar until you have a slightly stiff meringue.
- Pour cooled coffee mixture into meringue and beat until smooth and all the meringue is incorporated.
- Pour into 8 small dessert bowls and chill until firm.
Nutrition Facts : Calories 90.4, Fat 3, SaturatedFat 1.5, Cholesterol 59.7, Sodium 44.7, Carbohydrate 11.9, Sugar 9.6, Protein 4
VELVET COFFEE CREAMER TART
This recipe I got from a friend years ago. The powdered coffee creamer give this tart a delectable flavour and velvet texture. Quick and easy to make. This tart must be made the day before as it must be put into the refrigerator for at least 20 hours.
Provided by JeanineD 2
Categories Tarts
Time 15m
Yield 1 Tart, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Crush eight biscuits finely set aside.
- Layer the other biscuits on the bottom and side of a square dish.
- Mix condense milk and coffee creamer together.
- Add lemon juice slowly, mix until the mixture thickens.
- Pour over the layer of biscuits.
- Sprinkle crushed biscuits on top, put into the refrigerator.
- Serve the following day.
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