British Craftsmanship

Miele’s Coffee Deserts Recipe – Sweet treats for caffeine junkies

Miele Coffee Desserts
If you are a coffee lover with a sweet tooth there surely can’t be anything better than combining the two to make ‘coffee puds’

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You may be thinking coffee is only for drinking but you couldn’t be more wrong. Coffee can be used to make a delicate and satisfying dessert which is a perfect fit as an amuse bouche for your dinner party or even for your daily coffee break (If feeling naughty!).

If you are a coffee lover with a sweet tooth there surely can’t be anything better than combining the two to make ‘coffee puds’. It can be perfectly paired for some divine desserts such as coffee caramel, crispy coffee tuiles, and coffee liqueur with cognac, Tonka bean and vanilla to name a few.

Coffee can be extremely versatile – With its bitterness, this adds a buzz to your baking or cooking and compliments flavours from liqueurs. Not only that, when combined with things such as fruit, pastries and ice cream it can add a subtle note and take your dish to the next level … It’s amazing how more desserts aren’t made using coffee in one way or another !

Take your love of coffee one step further with this Miele recipe & get your caffeine hit with these decadent coffee desserts to test your skills on!

Espresso-Stracciatella

Portions: makes around 1 litre

Ingredients:

  • 50 g espresso beans
  • 1 vanilla pod
  • 300 ml milk
  • 250 g whipping cream
  • 6 egg yolks (from medium fresh, organic eggs)
  • Salt
  • 100 g muscovado sugar (whole cane sugar, available from health food shops)
  • 50 g glucose syrup (see tip)
  • 3 tbsp cognac
  • 80-100 g bitter coffee chocolate (espresso or mocha chocolate, at least 60% cocoa)

Preparation:

Place an ovenproof pan on the second shelf up from the bottom of your Miele oven and preheat.

Settings: Top / Bottom heat / 160°C.

Using a mortar, grind the coffee beans & then add to the hot pan and roast for around 15 minutes. (See next recipe).

Slice the vanilla pod lengthways scraping out the seeds, then adding the seeds and the pod all together with the milk and cream to the coffee beans and bring to the boil slowly on a low heat. Remove the pan from the hob immediately covering and leave the mixture to steep for 15 minutes.

In a large bowl, pour in iced water.

Put the pinch of salt, muscovado sugar, glucose syrup and egg yolks in a bowl (ideally a heatproof, round bottomed mixing bowl is best) and whisk with a hand mixer. Place the bowl over a small saucepan of simmering water and beat until frothy. Pour the hot coffee and cream mixture through a sieve, stirring continuously, and continue to beat over the water bath until a creamy consistency is reached. Ensure that the mixture does not overheat (max 85°C), as this will make it runny again. Stand the bowl in the iced water immediately, and beat the cream until cold.

Gradually stir in the cognac into the cooled mixture and leave to freeze in an ice cream maker. Chop the chocolate & place in a small bowl then melt over a water bath. Leave to cool just slightly then slowly pour the chocolate into the frozen ice cream mixture in a thin stream and stir.

Pre chill a freezer box to put the ice cream in and keep it in the freezer compartment until serving. Ice cream that has frozen too hard can be placed in the refrigerator for around 20 minutes to soften prior to serving. Serve portions using an ice cream scoop or a tablespoon dipped in water and dish up with fruits in coffee caramel or in crispy tuiles (see recipes).

Tips:

Make sure that no water gets into the melted chocolate, as this will dilute it and make it hard which you really don’t want!

You can order glucose syrup over the internet, or alternatively make your own by adding 50 g each of glucose and sugar to 100 ml water the bring to the boil and reduce to half the volume. Leave to cool. Any unused syrup can be stored indefinitely in a screw-top jar. Syrup that has hardened can be softened once more in a warm water bath.

Serve the rest of the tuiles to nibble with the ice cream.

Crispy Coffee Tuiles

Ingredients:

  • 1 pack vanilla sugar
  • 70 g caster sugar
  • 1 pinch of salt
  • 75 g flour (fine white flour)
  • 1 serving soluble coffee (2 g instant coffee)
  • 1 tbsp ground almonds
  • 2 tsp finely grated organic orange zest
  • 1 egg (medium)
  • 80 ml milk
  • 1 silicone baking sheet

Preparation:

Put all of the ingredients in a large jug then whisk with a stick blender, cover and leave to stand for at arounf 30 minutes. Prepare tumblers, a long-handled cooking spoon and a rolling pin.

Preheat your Miele oven. Settings: Top / Bottom Heat / 160°C.

Place the silicone baking sheet onto your baking tray. Using a spoon, place small portions of the mixture onto the baking sheet and spread out equally into very thin circles with the back of the spoon. The circles of mixture will not expand and do not need much space between them. Ultimately, the thinner the mixture then the crispier the tuiles will be.

Bake the circles on the second shelf from the bottom for 15 minutes, until well browned around the edges.

Release the circles from the hot baking sheet immediately using a palette knife. Fold and press together to create little cones and stand each cone in a glass, or lay them in a gentle curve over a wooden spoon handle or rolling pin, either method works. Leave to cool and firm up then continue with the rest of the mixture.

Tips:

Tuiles can only be baked on silicone baking sheets. Greaseproof paper is not suitable, as it creates creases.

The baking sheet should not be greased before use.

The mixture can also be made without the instant coffee.

To make cones, the circles should be 10–12 cm in diameter.

Tuiles can only be shaped when they are warm.

The cooled tuiles should be kept cool and dry until they are used.

Fruit in Coffee Caramel

Portions: 6

Ingredients:

  • approx. 200 g fruit (e.g. raspberries, strawberries, blueberries, sliced apricots etc.)
  • 6 tbsp brown sugar
  • 1 cup of coffee (approx. 125 ml)

Preparation:

Wash the fruit and pat it dry with kitchen paper.

Place the sugar in a small heavy-based pan and heat over a moderate heat (Level 7). Swirl the pan gently once the edges of the sugar begin to melt (see also tips for the recipe for glazed morello cherries).

Once everything has melted and slightly caramelised, add the coffee and 3–4 tablespoons of water. Reduce the heat and stir to dissolve the sugar. Keep the pan covered to ensure that all the liquid does not evaporate.

Swirl in the fruit, heat through and dish up. Heat the caramel until the desired consistency is reached, distribute between the fruit dishes and serve.

Coffee Liqueur with Cognac, Tonka Bean and Vanilla

Portions: For approx. 1.3 litres

Ingredients:

  • 1 vanilla pod and 1–2 extra pieces for the filled bottles if required
  • 1 Tonka bean
  • 4 green cardamom pods
  • 450 g sugar
  • 70 g ground coffee or espresso (80% Arabica, 20% Robusta, not too finely ground)
  • 0.7 l cognac (or brandy, 40%)

Preparation:

Slice the vanilla pod lengthways, chop with the Tonka bean and cardamom pods and bring to the boil with the sugar and 500 ml water. Simmer over a low heat until the sugar has dissolved.

Stir in the coffee, cover and leave to cool. Add the cognac, cover and leave to steep for 3-4 days, stirring once daily with a clean spoon.

Pass the liqueur through a sieve lined with a tea towel, pour into bottles and leave to mature for at least 3 weeks before serving.

Tips:

Coarser ground coffee makes the final filtering stage easier.

In small bottles, this liqueur makes a great gift.

For a mini-dessert, serve the liqueur topped with a little cream.

Use the coffee liqueur to pour over desserts (e.g. vanilla custards, flans, ice cream or small biscuit gateaux).

For more great recipes from Miele & Neff, please regularly check our News page. If you have any questions, or are looking to replace existing appliances or add to a new kitchen, you can contact our helpful sales team based in Windsor on 01753 840004 or email hello@paul-alexander.co.uk .

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