John Myers
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Five Kinds of Espresso
The perfect five kinds of espresso recipe with a picture and simple step-by-step instructions.
Iced espresso with a bonnet
- 250 ml Milk
- 250 ml Cream
- 80 g Sugar
- 2 tbsp Espresso beans
- 1 piece Instant espresso powder
- 2 piece Eggs
- 4 piece Egg yolk
- 1 shot Coffee Liqueur
- 100 ml Cream
- 1 tbsp Unsweetened cocoa
Espresso granita
- 8 piece Sugar cubes
- 400 ml Strong espresso cold
- 1 pinch Cardamom
Espresso foam
- 350 ml Milk
- 50 g Sugar
- 50 g Espresso beans
- 2 sheet Gelatin
- 150 ml Cream
- 20 ml Coffee liqueur white
rhubarb compote
- 2 piece Rhubarb
- 3 tbsp Sugar
- 100 g Strawberries
Knuspertaler with yoghurt espresso mousse
- 2 piece Filo pastry
- 1 tbsp Powdered sugar
- 100 g Natural yoghurt
- 100 g Cream
- 400 ml Espresso
- 5 sheet Gelatin
Iced from espresso
- For the iced espresso, bring the milk, cream, half of the sugar with the espresso beans to the boil and then let it steep.
- Beat the eggs, yolks and remaining sugar until frothy. Pass the milk and cream mixture through a sieve and add to the egg mixture. Beat until the mixture reaches 80 ° C and runs thickly from the spoon.
- Put everything through the sieve and chill. Freeze the cold mass with the ice machine, pour it into ice-cold espresso cups and place in the freezer compartment.
Espresso granita
- For the topping, bring the cream with the espresso beans to the boil and sift it through (preferably overnight in the refrigerator). Before serving, whisk until semi-stiff by hand and pour over the iced mixture. Sprinkle with a little cocoa.
Espresso foam
- For the espresso foam, completely dissolve the sugar in the hot espresso and let it cool down. Season to taste with cardamom and place in a flat metal bowl and place in the freezer. With 2 hours scratch the mass with a fork. Repeat this process every 30 minutes.
- For the espresso foam, bring the milk, sugar and coffee beans to the boil and let them steep for 10 minutes. Soak the gelatine in cold water for 5 minutes.
- Squeeze out the soaked gelatine and dissolve it in the warm coffee milk. Then pass through a sieve, mix with the cream and liqueur and pour into a cream siphon. Screw in 2 capsules, shake well and place on ice water.
- Fill a glass halfway with the granita, spray the foam on it. Serve with a small straw.
rhubarb compote
- For the compote, cut the cleaned rhubarb into small cubes. The strawberries too. Simmer with the sugar at a very low temperature until the mixture is thick, but the pieces of rhubarb can still be seen.
Yogurt espresso mousse
- For the mousse, soften the gelatine and dissolve it in the warm espresso and beat it on ice water until the mass tightens and has the same temperature as the yoghurt and the semi-stiff whipped cream.
- Carefully fold the cream and yoghurt into the coffee mixture and let it steep in the refrigerator.
Knuspertaler
- For the Knuspertaler, brush the filo pastry with egg white and place the second plate on top. Brush with melted butter and sprinkle with powdered sugar. Cut out small circles and bake in the oven at 180 ° C for about 5 minutes until crispy.
- Put a teaspoon of compote on each thaler, put a small mousse on top and cover with another thaler. Dust again with powdered sugar.
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