ESPRESSO CREAM PIE
A sprinkling of crushed chocolate-covered espresso beans hints at the filling's intense flavor and provides a bitter crunch that's perfect against its sweet softness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- With a flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger espresso-bean pieces.
- Whisk together cream, confectioners sugar, and remaining teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
ESPRESSO GRANITA WITH WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout.
- Right before serving, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.
- Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately.
ESPRESSO WHIPPED CREAM
Steps:
- Beat all ingredients in medium bowl to soft peaks. (Can be made 4 hours ahead; cover and chill.)
EASY ESPRESSO WHIPPED CREAM
I use General Foods International Coffees, Cuppuccino flavor for this in place of the instant espress powder. If you are using espresso to make this, make certain that you use only the instant espresso powder! This can be made a couple hours in advance. This will work without chilling the bowl and beaters but the cream will beat up better if you chill them first. You will LOVE THIS!
Provided by Kittencalrecipezazz
Categories Low Protein
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Chill your beaters and bowl in the freezer for about 5 minutes or until very cold.
- Beat all ingredients in a stainless steel or glass bowl to soft peaks.
Nutrition Facts : Calories 525.7, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 53.4, Carbohydrate 31, Sugar 27.3, Protein 2.5
CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM
A friend served these at a dinner party a few years back and I HAD to have the recipe. Given my friend, I'm assuming the recipe came from Bon Appetit at some point.
Provided by helowy
Categories Dessert
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
- Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
- Whisk in dry ingredients.
- Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
- Cover and refrigerate for several hours.
- Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
- Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
- Cool cakes for five minutes and serve hot, topped with the whipped cream.
ESPRESSO WHIPPED CREAM
Use this recipe to make our Haunted Black Forest Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 7 cups
Number Of Ingredients 3
Steps:
- Whip cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, 4 to 6 minutes. Add sugar and espresso; whip until soft peaks return, 1 1/2 minutes.
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