Café de Colombia - COFFEE MOUSSE (#)
„Beat egg yolks using a wire whisk or electric mixer. Pour hot milk over beaten egg yolks slowly, beating constantly with wire whisk. Return mixture to saucepan, add brown sugar, cook over low heat, stirring constantly, until custard has thickened slightly, about 10 minutes. Remove from heat, add softened gelatin to the hot custard and stir until dissolved.“
http://www.juanvaldez.com/menu/preparation/recipes/ coffee-mousse.html - Cached
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„Gradually add about one-third of the hot cream mixture, whisking constantly. Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (about 180 degrees). Pour the custard through a fine mesh strainer into a bowl. Place the bowl into an ice bath and stir every few minutes until cool.“
http://www.aboutcoffee.net/2004/07/ coffee-ice-cream.html
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„In a pan, melt sugar to make caramel. Pour over hot milk and vanilla. Stir four egg yolks; add a small amount of the hot milk mixture, then put the entire mixture back on burner. Add dissolved gelatin and stir.“
http://www.icafe.go.cr/icafe/quequecafe_eng.htm
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Café de Colombia - SPICED COFFEE SPONGE CAKE
„1/2 cup brewed hot 100% Colombian Coffee concentrate (1 cup ground coffee to 8 ounces cold water) 1/3 cup sugar pinch salt 3 egg yolks 1 cup softened butter 1 teaspoon vanilla“
http://www.juanvaldez.com/menu/preparation/recipes/ sponge.html
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Chocolate Espresso Cookies and Viennese Coffee (INeedCoffee.com)
„Place over low heat and cook, stirring frequently, until the chocolate is melted and smooth. Slowly whisk in the hot coffee. Pour into cups and top with whipped cream and cinnamon.“
http://www.ineedcoffee.com/02/12/recipes/
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