BOOZY FROZEN ESPRESSO
Provided by Valerie Bertinelli
Categories beverage
Time 3h10m
Yield 2 drinks
Number Of Ingredients 7
Steps:
- Pour the espresso into 2 ice cube trays and freeze until solid, 3 to 4 hours.
- Combine the frozen espresso cubes, half-and-half, vodka, coffee liqueur, sugar and vanilla in a blender. Blend until smooth.
- Pour the mixture into chilled glasses and top with whipped cream if using. Serve immediately.
ESPRESSO MOUSSE
This rich dessert is an impressive way to end a dinner party. Jars are a fun way to tote and serve the mousse, but you can use custard cups, ramekins, or even teacups instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle gelatin over 2 tablespoons water. In a medium bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until pale, about 1 minute.
- In a small saucepan, heat 1 cup cream and espresso powder over medium until warm, stirring occasionally with a silicone spatula. Gradually whisk warm cream mixture into egg mixture until combined, then return to saucepan. Stirring constantly, cook over medium until mixture thickens, about 8 minutes. Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of espresso mixture and let cool completely (do not refrigerate), about 45 minutes.
- In a large bowl, using an electric mixer, beat 1 cup cream until soft peaks form. With a spatula, gently fold cream into espresso mixture. Divide among six 4-ounce containers. Cover and refrigerate until set, 1 hour (or up to 1 day). Before serving, whisk 1/2 cup cream and confectioners' sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder, if desired.
Nutrition Facts : Calories 419 g, Fat 40 g, Protein 4 g, SaturatedFat 24 g
FROZEN VANILLA MOUSSE (SCHIUMONE)
Steps:
- Line six 3-inch muffin or custard cups with paper cupcake liners.
- In the top of a double boiler or a stainless steel mixing bowl set over a pot of simmering water (do not let the water touch the bottom of the bowl), whisk together the egg whites and sugar. Continue to whisk gently until the sugar is dissolved and the mixture is warm to the touch (test it with a clean finger). Remove from the heat and, with an electric mixer on medium-high speed, beat the mixture until white and fluffy and completely cool.
- In a medium bowl, combine the cream and vanilla and, with the same beaters, whip until soft peaks form. Fold the whipped cream into the beaten egg whites until completely incorporated, then fold in the almonds. Spoon the schiumone into the prepared cups and freeze for at least 3 hours.
FROZEN ESPRESSO CHEESECAKE
This novelfrozen variation on cheesecakeuses mascarpone cheese. It'sflavored with coffee and chocolate cookies, and studdedwith nuggets of torrone, anItalian nougat candy made ofegg whites, nuts, and honey.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 10-by-5-inch cake
Number Of Ingredients 10
Steps:
- Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; set aside.
- Put egg yolks, 1/4 cup sugar, the espresso, and salt in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk until thick, about 2 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium speed 2 minutes. Stir in mascarpone and vanilla by hand until smooth. Stir in torrone; set aside.
- Beat cream with remaining 3 tablespoons sugar in a clean mixing bowl until soft peaks form. Fold the whipped cream with a rubber spatula into mascarpone mixture. Refrigerate.
- Line a 10-by-5-by-3-inch loaf pan with plastic wrap and parchment paper, leaving an overhang on sides. Pour one-third of mascarpone mixture into lined pan; even layer with an offset spatula. Evenly top with half of the crumb mixture; press crumbs gently. Repeat to make a second layer of mascarpone mixture and crumbs. Top with remaining mascarpone mixture. Loosely fold over parchment and plastic wrap. Freeze 3 hours or overnight.
- To serve, let cake stand at room temperature 10 minutes. Set loaf pan in a larger pan; pour cold water into pan to reach three-quarters up sides of loaf pan. Let stand 10 seconds. Holding parchment, lift out cake. Invert onto a plate; peel off plastic and parchment. Let stand 10 minutes more before serving.
FROZEN "MIMOSA" RECIPE BY TASTY
Here's what you need: orange juice, seltzer water, orange
Provided by Betsy Carter
Categories Drinks
Yield 2 servings
Number Of Ingredients 3
Steps:
- Fill an ice cube tray with about 2 cups (480 ml) of orange juice. Freeze for at least 2 hours.
- Add the frozen orange juice cubes, remaining orange juice, and seltzer water to a blender and blend on high speed until smooth.
- Pour into glasses and garnish with orange wheels.
- Enjoy!
Nutrition Facts : Calories 110 calories, Carbohydrate 25 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams
FROZEN ESPRESSO MOUSSE
Make and share this Frozen Espresso Mousse recipe from Food.com.
Provided by Lalaloob
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream together the egg yolks, sugar, espresso, and vanilla until light.
- Add the melted chocolate and mix well.
- Pour into a large bowl.
- Beat the egg whites separately until firm but not dry.
- Using a rubber spatula, gently fold the chocolate - egg mixture, egg whites, whipped cream, and grated chocolate together until no trace of white is left.
- Pour the mousse into one 8-cup soufflé dish, or 8 individual 1-cup ramekins.
- Sprinkle a little espresso on top.
- Freeze the soufflé dish for 4 hours, the ramekins for 3 ½ hours.
Nutrition Facts : Calories 409.5, Fat 31.2, SaturatedFat 18.3, Cholesterol 221, Sodium 79.6, Carbohydrate 27.3, Fiber 1.8, Sugar 22.1, Protein 7.4
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