Sweet Coffee Desserts That Make You Drool
In part 1 of this tasty series of blog posts we showed that coffee and food are easily combined after all. Then we shared some lovely recipes for you to try. Now here we are with the Sweet Part 2!
Eatable coffee – let’s go again!
Now that we have filled our tummies with such delicacies as coffee glazed bacon, it is time to get sweet.
Here are some new flavor combinations to be added to your dessert menu. These are easy to prepare and no special equipment is needed!
Coffee Ice Cream
- 480 ml whipping cream (should be the kind you can heat up, fat content ~ 35%)
- 50 coffee beans
- 1 can (~ 400 g) condensed milk without additional flavor
- 1 teaspoon extra fine ground coffee
- 80 g tahini
1. Pour 150 ml cream into a kettle and add the coffee beans. Heat up slowly.
2. While heating up the cream, mix condensed milk with tahini and coffee grounds in a bowl that you can put in the freezer later on.
3. As soon as the cream starts to vapor, take the kettle off from heat plate. Pour the cream with the coffee beans to a bowl and cool off on an ice bed.
4. Whip the rest of the cream (330 ml) until it creates soft tips in the bowl.
5. As soon as the coffee bean cream is properly cooled off, sieve the coffee beans off.
6. Mix the cream to the tahini, condensed milk and coffee grounds. Make sure you lift the whipped cream gently into the mixture and stir as little as possible to keep the mixture fluffy.
7. Freeze at least for 5-6 hours.
Coffee & Fig Compote
- 400 ml freshly brewed filter coffee
- 400 g dried, chopped figs
- 100 ml honey
- 1 teaspoon ground Ceylon cinnamon
- 0,5 teaspoon ground cardamon
- 0,5 teaspoon ground clover
- 0,5 teaspoon ground nutmeg
- 1 teaspoon grated orange peels
1. Combine all the ingredients in a flat large kettle. Let them boil for 10 minutes.
2. Remove the figs using a skimmer ladle or similar and place them into a separate bowl.
3. Boil the broth until it turns into syrup. This will take approx. 15 minutes.
4. Add the figs to the compote base and cool the stuff off.
5. Serve with for example Turkish yoghurt or coconut pudding.
Coffee & Chocolate Sauce
- 200 ml fine white sugar
- 200 ml fine cane sugar
- 0,5 teaspoon chili flakes
- 4 tablespoons cocoa powder
- 2 vanilla sticks
- 400 ml whipping cream (should be the kind you can heat up, fat content ~ 38%)
- 2 tablespoons espresso (make sure you will not scoop only crema in, mix the shot well first!)
- 100 ml fine chopped dark chocolate
1. Combine all the dry ingredients in a kettle. Mix and add the cream.
2. Scoop the vanilla sticks carefully and add the vanilla into the mixture.
3. Boil the mixture for 10 minutes until it gets thicker.
4. Add espresso and chocolate. Stir until the mixture is smooth.
5. Serve with for example strawberries or churros.