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Sunday, 4 August 2013

Caffe Mocha Amoroso


  • 1 1/2 ounces (3 Tablespoons) Kahlua
  • 1 ounce ( 2 Tablespoons) dark crème de cacao
  • 1/2 ounce (1 Tablespoon) brandy
  • hot coffee
  • whipped cream
  • cocoa powder or cinnamon
  • cinnamon stick


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SWEDISH PANCAKE SPONGE WITH RASPBERRY FOAM


SWEDISH PANCAKE SPONGE WITH RASPBERRY FOAM FOR 6-8 PERSONS 

RASPBERRY FOAM
 300g raspberries from frost (1 bag) 
2 cups whipping cream 
2 cups Greek yogurt 2%  
1 organic lemon shell

Batter - MAKES 15 SMALL 
100g plain flour 
100g buckwheat flour (can be replaced by wheat flour ) 
3 eggs 
3 cups milk 
1 cup beer 
1 teaspoon vanilla sugar 
½ tsp cardamom coconut oil or butter for frying 

ADDITION 
1 tray fresh raspberries powdered sugar to sprinkle 

HOW TO DO
Give raspberries are a rehash for a few minutes and mash carriers with a fork so that it is free of lumps. Let the cooked berries cool completely off. Whip the cream; it should be fairly stiff but not grainy. Turn the Greek yogurt with a spatula and turn little by little the cold bærpuré in. Taste, even after how much berry flavor you want, I used it all. Grate the peel from the lemon and fold in the cream. Ask the then chilled so it can get. Meanwhile, mix all the ingredients for pancakes together and whipped good and long for the dough is free of lumps. Let it rest for 30 minutes. Beat the then through again and fry until crisp and golden in a pan, they should be slightly thicker than you would normally make them. I used a small forehead and around. ½ cup batter per. pancake, but you decide how large a diameter the cake should have which would just make it less in height. When all the pancakes are cooked let them cool completely. Add a cold pancake on serving dish and butter a layer of raspberry cream, put another pancake and butter over a layer. Continue to pancakes and cream runs out, I got approx. 15 layers. Top the cake with a slightly thicker layer of cream, fresh raspberries and sifted icing sugar. Serve immediately or keep it chilled until serving. 


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Delicious Donuts Glazes














































Raspberry Glaze
- 3/4 cup fresh raspberries
- Splash of water
- 2 cups powdered sugar

In a blender, purée the fresh raspberries with a splash of water. This should yield about 1/2 cup puréed raspberries. Whisk the powdered sugar into the purée.

This glaze goes well with toppings like fresh blackberries, almonds, white chocolate shavings, coconut and chocolate sauce.

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