A Cornish girl's food adventures

Tag: coffee

Tahini frappe (vegan option)

Tahini frappe (vegan option)

Should summer ever find its way to the UK I think that this would be deliciously refreshing on a warm day. I would never buy something like this from a big coffee shop chain, partly because the town I live in is blessed with several […]

Merveilleux

Merveilleux

If you follow any of my social media accounts then you probably know that I went on a little trip to Lille in France a few weeks ago. Lille has some fantastic restaurants (my main motivation for going) and it’s also home to these little […]

No-churn tiramisu ice cream

No-churn tiramisu ice cream

No-churn tiramisu ice cream

I wonder how many different incarnations of tiramisu I can post on here? I think this is the fourth one but I’m sure I can I think of some more variations to keep Mr Colonial Cravings happy. This one’s so quick and easy though I think it will probably become a regular feature of our freezer.

No-churn tiramisu ice cream
Although the mascarpone gives the ice cream base a wonderfully luxurious creamy flavour it’s the rich chocolate-coffee swirl that’s the star of this show. I like to serve this with a sprinkling of crushed amaretti biscuits for a little bit of crunch.

No-churn tiramisu ice cream

Ingredients
130g condensed milk
200ml double cream
250g mascarpone
chocolate swirl
50g dark chocolate
14g butter
1 tbsp soft dark brown sugar
2 tbsp coffee liqueur
1 tsp instant espresso powder

No-churn tiramisu ice cream

Gently melt together all of the ingredients for the chocolate swirl in a small pan over a low heat. Be sure to stir it whilst it melts to prevent it from catching and burning. Set this aside to cool whilst you make the ice cream base.
Place the condensed milk and cream in a large mixing bowl and whisk it with an electric mixer until it’s thick and forms soft peaks. Add the mascarpone and beat again until everything is combined. Gently swirl the chocolate sauce through this and transfer the whole lot to a freezer-proof container. Freeze until solid.

No-churn tiramisu ice cream

Cardamom espresso brownie bites

Cardamom espresso brownie bites

Nothing shows just how much you care about someone more than letting them indulge in these delectable little bites of rich chocolatey goodness, rather than just scoffing the lot yourself. I’d forgotten just how delicious the combination of sweet chocolate, bitter coffee and fragrant cardamom […]

Cocoa coffee martini

Cocoa coffee martini

Mr Colonial Cravings has always been partial to an espresso martini but he’s much more of a gin drinker than a vodka drinker. I think we both feel a bit like vodka doesn’t bring much to the table flavour-wise. If you swap it for Hotel […]

Cappuccino meringue kisses

Cappuccino meringue kisses

cappucino meringues

You know what I’m like for ending up with egg whites sitting in tiny pots in my fridge and freezer. I always embark on something egg-yolk based thinking that I’ll find some way of using the whites but then nine times out of ten I end up making meringues. They’re just so easy.
This batch coincided with Mr Colonial Cravings turn to provide the treats for Cookie Club so he got to add these to the haul that he took into work.
These have a lovely sweet delicate coffee flavour and taste pretty amazing on top of hot chocolate or decorating tiramisu.

cappucino meringues
I’ve made this recipe with one egg white because that’s what I needed to use up but you can easily multiply the quantities to suit your needs.

Ingredients
makes 15

1 egg white
50g sugar
1/2 tsp cornflour
1/4 tsp vinegar (I used white wine but cider or balsamic would be fine)
1/2 tsp espresso coffee powder
1/8 tsp ground cinnamon
1/8 tsp vanilla extract

a little cocoa powder to decorate

cappucino meringues

Pre-heat your oven to 130°c and line a large baking tray with parchment or a silicone mat.
Whisk the egg white until it holds a very stiff peak. Gradually sprinkle in the sugar and continue to whisk the egg whites. Keep whisking until all the sugar has been incorporated and the meringue mixture is stiff and glossy. Make sure that when you rub a little of the meringue between your fingers it doesn’t feel gritty, you want the sugar to have dissolved into the egg white.
Sprinkle over the cornflour, cinnamon and coffee powder and then add the vinegar and vanilla. Whisk the meringue again until everything is blended and it is glossy and stiff.

cappucino meringues
Put the meringue in a piping bag fitted with a star-shaped piping tip. Pipe the meringue kisses onto the prepared baking sheet, spacing them apart a little. I make mine about the size of a walnut but you can make them a little bigger or smaller if you prefer.
Lightly sprinkle the meringue with cocoa powder and then bake them for 2 hours. To ensure that the meringue kisses are as dry and crisp as possible just turn off the oven and open the door, then leave them in there to cool. These will keep for 2-3 days in an air tight container.

cappucino meringues

Gingerbread Tiramisu

Gingerbread Tiramisu

The time has come for Mr Colonial Cravings annual office festive hoopla. I’m not sure they refer to it like this but I think that maybe they should start. To say thank you for the hours of photographing food that he puts in (my hands […]

THAI ICED COFFEE ICE CREAM

THAI ICED COFFEE ICE CREAM

I have to admit that despite having been to Thailand a couple of times I’d never actually heard of Thai iced coffee until I moved out here. I suspect that this is because the only things I’ve ever drunk in Thailand have been water, beer […]

TINY TIRAMISU

TINY TIRAMISU

tiny tiramisu

Mr Colonial Cravings loves tiramisu. It’s one of his favourites. I should probably make it for him more often than I do.
These are a very cute dessert to serve when you’ve perhaps over-achieved on the main course. I always feel that it’s nice to round off your meal with a little something sweet.
Sometimes I can’t quite motivate myself to go the whole hog and make the zabaglione base for proper tiramisu. This by-passes that stage by simply using cream and mascarpone. Much quicker and easier, and whilst it’s not very authentic, it still tastes great.

Ingredients
serves 4

2tbsp dark rum
1 tsp instant espresso powder
2 tsp sugar
1 tbsp water
4-8 amaretti (depending on size)
60ml double cream
75g mascarpone
1 tsp vanilla paste

cocoa powder/chocolate to decorate

tiny tiramisu

Combine the rum, water, coffee and 1 teaspoon of the sugar in a small pan and simmer until it reduces a little and becomes slightly syrupy. Set aside to cool.
Whisk the cream until it is thick and fluffy. Using a separate bowl, beat together the mascarpone, vanilla and the other teaspoon of sugar then whisk this into the prepared cream.
Spoon a dollop of the cream mixture into the bottom the espresso cup. Add the amaretti and pour over a spoonful of the coffee syrup, so that it soaks into the biscuits. Top with more of the cream mixture and pop the cups in the fridge to chill. for at least one hour (they’ll be fine for around 24 hours if you need to make them in advance). Sprinkle with a little cocoa powder and decorate with chocolate adornments before serving.

tiny tiramisu

GINGERBREAD LATTE CUPCAKES

GINGERBREAD LATTE CUPCAKES

  A great alternative to traditional Christmas cake, especially for parties, these offer a more subtle take on festive flavours. I’ve based these on the classic Starbucks holiday drink (in spite of the fact that I am very anti-Starbucks. I’d rather support smaller businesses) and […]