3 minute read
Espresso to Dessert
RECIPES CARRIE EVANS | IMAGES BRYDIE THOMPSON
There is a saying, ‘coffee is always a good idea’. So, with the help of Carrie and the Excelso team, we thought we’d take that message beyond your morning cup and serve it up for dessert.
STICKY DATE COFFEE PUDDING
This twist on the ever popular sticky date pudding is great, with a smooth coffee which can be achieved with cold drip coffee, or we used the good old plunger or French press. Carrie suggests a Brazil Doce Verao, with almond, caramel and dark chocolate notes. Or perhaps a Mexico Chiapas SHG with dark chocolate, toffee and hazelnut flavours.
MAKES 8 INDIVIDUAL PUDDINGS OR ONE LARGE ONE.
1 cup dates 200ml boiling water 200ml coffee 1 tsp baking soda 2 eggs 80g butter ¾ cup caster sugar 1 tsp vanilla extract pinch salt 1½ cups plain flour 1 tsp baking powder
Heat oven to 170°C.
Grease muffin tins, moulds or mini loaf tin.
In a bowl mix dates, boiling water, 100ml coffee and baking soda. Allow to cool. Cream butter, sugar and vanilla extract until light and fluffy. Beat in the eggs one at a time. Fold in sifted flour, baking powder, salt and remaining 100ml coffee. Now mix in the soaked dates.
Spoon into tins or moulds and bake for 15–20 minutes.
SAUCE
½ cup coffee ½ cup cream ½ cup brown sugar
Combine all ingredients and cook on medium heat, stirring constantly to dissolve the sugar. Bring to a boil and then turn off the heat. Pour over sticky date pudding while warm.
AFFOGATO
Is there a more perfect ending to a dinner party? Just two ingredients and no prep required. A stove top Moka pot makes a wonderful strong coffee, perfect for affogato if you don’t have an espresso machine. Carrie suggests their Stag blend with its walnut, brown sugar and chocolate notes. No espresso machine or Moka pot? No worries, a plunger will work too.
Place 2 small scoops of good quality vanilla ice cream in a beautiful glass, then pour over your strong brewed coffee.
Whether you’re brunching, lunching or baking, our nutritious and delicious free-range eggs are a kitchen essential.
Our happy hens are free to roam on the luscious and fertile land of our family farms in Whangarei and Rotorua, producing what we believe are the tastiest eggs you can get. Pick up one of our pretty packs at a supermarket near you.
COFFEE CHIA PUDDING WITH COCONUT WHIP AND COFFEE CRUMBS
We’ve jazzed up the chia pudding, making it an impressive vegan dessert. Although, if you omit the coconut whip and coffee crumbs you have quite possibly the perfect breakfast – caffeine fix and all. Carrie strongly suggests using cold drip for this recipe as espresso and other brew methods are likely to result in a bitter tasting pudding, although you might get away with their River Blend which has nectarine, dried apricot and caramel flavours.
SERVES 4
1 cup cold drip coffee 1 cup coconut cream ½ cup chia seeds 2 tbsp maple syrup Optional: Add 2 tsp cocoa powder for mocha chia pudding.
In a small cup or bowl, combine coffee, maple syrup and coconut cream, and mix well. Add chia seeds, mix well and allow the chia seeds to swell. After about 30 minutes, pour the mix evenly between 4 glasses and refrigerate for at least 4 hours.
COFFEE CRUMB:
½ cup milk powder 2 tbsp cornflour ¼ cup flour 3 tbsp brown sugar pinch of flaky salt 3 tbsp coffee grounds 60g butter, melted
Preheat the oven to 160°C. Whisk the dry ingredients together to break up any lumps. Pour over the melted butter and mix well. Spread out on a tray and bake for 10 minutes. Allow to cool, then place in a container until ready to use.
COCONUT WHIP:
Refrigerate ¾ cup of coconut cream for a few hours or overnight for best results. You want it really cold but not frozen. Using a hand held electric mixer, whip the coconut cream for a few minutes until light, airy and thick.
TO SERVE:
Remove the puddings from the fridge. Dollop a spoonful of the coconut whip on top of the chia, then sprinkle with the coffee crumb.
