Espresso Budini Recipes

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ESPRESSO BUDINI



Espresso Budini image

Two types of espresso are called for in this riff on tiramisu: the powder is used in the rich pudding, and freshly brewed coffee is combined with brandy to flavor the amaretto cookies lining the bottom of the dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h25m

Number Of Ingredients 13

3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
2 1/2 cups whole milk
2 tablespoons espresso powder
4 large egg yolks
1 teaspoon pure vanilla extract
1/4 cup mascarpone, plus more for serving
1/2 cup espresso or strong coffee
1/4 cup brandy
18 to 24 amaretto cookies
Dutch-process cocoa powder, for dusting
Chocolate curls, for serving

Steps:

  • Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and espresso powder; cook over medium-high, stirring constantly, until bubbling and thick, about 2 minutes after it comes to a boil.
  • In a bowl, whisk yolks until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan and cook over medium, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove mixture from heat and stir in vanilla. Whisk in mascarpone until smooth. Let cool slightly.
  • Combine espresso and brandy in a shallow bowl. Quickly dip cookies in espresso-brandy mixture. (Cookies should absorb some of liquid but not become mushy.) Place cookies in a snug layer in the bottom of small glasses or Mason jars, 3 or 4 per glass.
  • Whisk pudding until smooth and divide among glasses, topping cookies. Refrigerate until firm, at least 2 hours and up to overnight.
  • Dust tops with cocoa and dollop with mascarpone. Sprinkle with chocolate curls; serve.

BUDINO DI CIOCCOLATO



Budino Di Cioccolato image

This is chocolate pudding by another name, but somehow it sounds better in Italian. But frankly, language is irrelevant here: we're talking pure, all-encompassing bliss. When you eat it cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity, but I love it, too, hot and straight out of the pan when it is like the best hot chocolate you've ever had, in spoonable form.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 cup whole milk
1/2 cup heavy cream
1/3 cup caster sugar
1 tablespoon cornstarch
1/3 cup cocoa
2 tablespoons boiling water
2 egg yolks
1 teaspoon vanilla extract
2 ounces dark chocolate, finely chopped

Steps:

  • Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.
  • Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.
  • Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract.
  • Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens - if it helps, think of consistency like mayonnaise.
  • Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup.
  • Cover the tops of the cups with clingfilm/clingwrap (plastic wrap) to stop them from forming a skin, and then refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

ESPRESSO MARTINI COCKTAIL



Espresso Martini Cocktail image

Who says you can't get a jolt of caffeine with your cocktail? Add a shot of espresso to this chocolatey drink for an added pick-me-up.

Provided by Allrecipes

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 fluid ounce brewed espresso
1 ½ fluid ounces vodka
1 ½ fluid ounces coffee-flavored liqueur (such as Kahlua®)
1 fluid ounce white creme de cacao
1 cup ice

Steps:

  • Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 31.3 g, Fat 0.2 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 8.5 mg, Sugar 31.3 g

ESPRESSO MARTINI



Espresso Martini image

Provided by Giada De Laurentiis

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 7

4 shots espresso
10 ounces vodka
1/4 cup simple syrup, recipe follows
1 tablespoon amaretto
Ice
1/2 cup water
1 cup sugar

Steps:

  • Chill 4 martini glasses.
  • Combine the espresso, vodka, simple syrup, and amaretto in a martini shaker. Fill the shaker with ice. Shake for about 10 seconds. Divide between the chilled martini glasses. Serve immediately.
  • Simple Syrup:
  • In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
  • Yield: 1 cup
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes

ESPRESSO MASCARPONE CREAM



Espresso Mascarpone Cream image

This filling is perfect for a chocolate roulade recipe #37524 or as a topping for Jennifer Millar's Chocolate Budini recipe #46775 *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*

Provided by Mom2 T

Categories     Dessert

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 4

1/2 cup heavy cream
2 tablespoons espresso powder
6 tablespoons confectioners' sugar
2 cups mascarpone cheese

Steps:

  • Bring cream to a simmer.
  • Remove from heat, stir in espresso powder and confectioner's sugar.
  • Transfer to bowl and cool slightly.
  • Whisk in mascarpone.
  • Refrigerate until ready to use.

BRILLIANT ESPRESSO MARTINI



Brilliant Espresso Martini image

This fabulous-sounding drink was published in the local Toronto newspaper. Haven't tried it yet, but intend to soon; it sounds perfect for a coffee lover like myself.

Provided by Lennie

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

1 ounce Kahlua
1 ounce espresso coffee
1/2 ounce Baileys Irish Cream
3 coffee beans

Steps:

  • In a cocktail shaker half filled with ice, pour all liquid ingredients.
  • Shake until liquors are chilled.
  • Strain into a martini glass and garnish with coffee beans.

Nutrition Facts : Calories 139.4, Fat 2.6, SaturatedFat 1.6, Cholesterol 9, Sodium 20.6, Carbohydrate 12.4, Sugar 12.3, Protein 0.5

BUTTERSCOTCH BUDINO WITH WHIPPED CRèME FRAîCHE



Butterscotch Budino with Whipped Crème Fraîche image

Categories     Milk/Cream     Rum     Egg     Dessert     Vanilla     Winter     Chill     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 20

Budino:
3 cups heavy whipping cream
1 1/2 cups whole milk
1 large egg
3 large egg yolks
1/4 cup cornstarch
1 cup plus 2 tablespoons (packed) dark brown sugar
1/2 cup water
1 1/2 teaspoons coarse kosher salt
5 tablespoons unsalted butter
1 1/2 tablespoons dark rum
Toppings:
3/4 cup heavy whipping cream, divided
1 1-inch piece vanilla bean, halved lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
3/4 cup crème fraîche or sour cream
Fleur de sel*

Steps:

  • For budino:
  • Mix cream and milk in large bowl. Whisk egg, egg yolks, and cornstarch in medium bowl. Stir sugar, 1/2 cup water, and salt in heavy large pot over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns thick, syrupy, and dark amber, occasionally swirling pot and brushing down sides with wet pastry brush, about 7 minutes. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Bring mixture to boil, watching closely to prevent mixture from bubbling over, then reduce heat to medium. Gradually whisk half of hot caramel mixture into egg mixture. Return mixture to pot, whisking to blend. Whisk over medium heat until custard boils and is very thick, about 2 minutes. Remove from heat. Add butter and rum; stir until melted and smooth. Strain.
  • Divide custard among ten 6-ounce glasses or cups. Chill uncovered until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.
  • For toppings:
  • Place 1/2 cup cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Add butter and set aside. Stir sugar, corn syrup, and 2 tablespoons water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns medium amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 6 minutes. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Set pan in large bowl of ice water to cool. Discard vanilla bean. DO AHEAD: Caramel sauce can be made 1 day ahead. Cover and chill.
  • Using electric mixer, beat remaining 1/4 cup cream in medium bowl until peaks form. Add crme frache and beat until soft peaks form. Place 1 budino on each of 10 plates. Reheat caramel sauce just until warm. Spoon 1 tablespoon caramel sauce over each budino. Spoon dollop of whipped crème fraîche over and sprinkle with fleur de sel.
  • *A type of sea salt; available at some supermarkets and at specialty foods stores.

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