ESPRESSO-CARDAMOM SOUFFLE
Steps:
- Mix the espresso with the ground cardamom and 2 tablespoons of the sugar. When the sugar has dissolved, strain the mixture through a fine seive and set it aside to cool to room temperature.
- Preheat oven to 375 degrees. Brush four 8-ounce ceramic ramekins with half the melted butter and dust them with 2 tablespoons of the sugar.
- Beat the egg yolks with 1/3 cup of the sugar in the top of a double boiler over simmering water until they lighten and thicken. Remove from heat, transfer to a large bowl and continue beating until cooled to room temperature, 3 to 5 minutes. Set aside.
- Beat the remaining melted butter into the espresso mixture. Divide this mixture among the 4 ramekins.
- Beat the egg whites with the remaining sugar until stiff but not dry. Fold this mixture into the egg yolk mixture and divide it among the 4 ramekins.
- Place the souffles in the oven and bake 6 minutes, until the tops are golden and firm to the touch. Remove from the oven, dust with confectioners' sugar and coffee, and serve.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 55 milligrams, Sugar 3 grams, TransFat 0 grams
CHOCOLATE SOUFFLE WITH ESPRESSO CREME ANGLAISE
Steps:
- Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
- To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
- In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
- Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
- In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crème Anglaise. Dust the top with confectioners' sugar.
- Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
- In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)
CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES
Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.
Provided by Kim
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
- Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
- Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
- Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.9 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 67 mg, Sugar 12.6 g
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE
This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.
Provided by Karen DeMasco
Categories Milk/Cream Chocolate Egg Dessert Bake Valentine's Day Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
- Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.
ICED CARDAMOM ESPRESSO
Make and share this Iced Cardamom Espresso recipe from Food.com.
Provided by yashahime
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- You will need an espresso maker. Before preparing 4 cups of espresso, grind and coat the bottom of the filter with the cardamom.
- Add the espresso grounds and begin brewing.
- The resulting espresso should be infused with the scent of cardamom. Add chocolate syrup and then sugar to taste.
- Pour over ice and milk.
Nutrition Facts : Calories 99.9, Fat 5, SaturatedFat 3, Cholesterol 17.1, Sodium 81.4, Carbohydrate 9.6, Fiber 0.2, Sugar 2.2, Protein 4.3
CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY
Here's what you need: butter, chocolate, espresso powder, water, egg yolk, icing sugar, egg white, caster sugar, butter, cocoa powder
Provided by Ellie Holland
Categories Desserts
Yield 2 servings
Number Of Ingredients 10
Steps:
- Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
- In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
- Stir in the espresso powder, followed by the water.
- Stir in the egg yolk.
- Add in icing sugar. Stir until combined and smooth.
- In a separate bowl, whisk the egg white until soft peaks form.
- Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
- Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
- Quickly pour the mixture into the prepared espresso cups or ramekins.
- Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
- Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
- Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
- Bake for 15 minutes.
- Dust with a little cocoa powder and serve immediately.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 38 grams, Fat 29 grams, Fiber 1 gram, Protein 11 grams, Sugar 35 grams
More about "espresso cardamom souffle food"
COFFEE AND CARDAMOM SOUFFLES RECIPE - LOS ANGELES …
From latimes.com
Servings 8Estimated Reading Time 7 minsCategory DESSERTSTotal Time 45 mins
- Use 1 tablespoon of the butter to grease the eight souffle dishes. Use 2 tablespoons of the sugar to dust the insides of the dishes. Set aside.
- Using a mortar and pestle, coarsely crush the cardamom pods. Combine in a small saucepan with the milk and the coffee and bring to a simmer over medium heat, stirring constantly. Remove from the heat and let steep, stirring occasionally, for 15 minutes. Strain through a fine sieve, pressing to extract the liquid. You should have 1 cup.
- Heat the oven to 400 degrees. Melt the remaining butter in a heavy saucepan over medium heat. Using a wooden spoon, stir in the flour and cook, stirring, until the mixture is smooth and bubbly. Add the coffee mixture and cook, stirring constantly, until thickened and smooth and glossy. Stir in 3 tablespoons of the sugar and set aside to cool.
- Using the wooden spoon, beat the egg yolks into the coffee base one at a time, making sure each is incorporated before adding the next.
CHOCOLATE ESPRESSO SOUFFLé WITH CARDAMOM - LIDL
From recipes.lidl.ie
Servings 6Total Time 50 minsCategory DessertCalories 393 per serving
CARDAMOM ESPRESSO - NESPRESSO RECIPES
From nespresso.com
BEST PLUM SOUFFLE RECIPE - HOW TO MAKE CARDAMOM …
From food52.com
LEMON & CARDAMOM SOUFFLé | BAKING MAD
From bakingmad.com
COFFEE & ESPRESSO MAKERS | COSTCO
From costco.ca
SCOOTER'S MENU PRICES | ALL MENU PRICE
From allmenuprice.com
COFFEE CARDAMOM ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
BEST ESPRESSO CARDAMOM SOUFFLE RECIPES
From alicerecipes.com
CARDAMOM COFFEE 101 + BOMB LATTE RECIPE! - HEY JOE COFFEE
From heyjoecoffee.com
ESPRESSO-CARDAMOM SOUFFLE RECIPE - NYT COOKING
From cooking.nytimes.cf
CHOCOLATE ESPRESSO SOUFFLé WITH CARDAMOM - LIDL-NI.CO.UK
From recipes.lidl-ni.co.uk
MCCAFE® COFFEES: COFFEE MENU & ESPRESSO DRINKS | MCDONALD'S
From mcdonalds.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CARDAMOM ESPRESSO COOKIES - CTV
From more.ctv.ca
CHOCOLOVE COFFEE CRUNCH... - CHEESECAKE HEAVEN DRIVE THROUGH
From facebook.com
ESPRESSO RECIPES - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love