My Coffee Recipes

METHOD

1. Dissolve the sugar in the hot coffee and add rum.
2. Whisk the mascarpone cheese, cream and custard together until smooth.
3. Dip some sponge fingers into the flavoured coffee liquid, to cover the bottom of each individual dessert glass.
4. In each glass, add 3 to 4 tbs of the mascarpone mixture over the sponge fingers. Level out and sprinkle with cocoa powder.
5. Repeat steps 3 and 4.
6. Place the remaining sponge fingers over the top and dust each dessert with another layer of cocoa powder.
7. Refrigerate for 2 hours.

COOK'S TIP

If you’d like to make a lighter version of the dessert, replace:

• Ambrosia Devon Custard by Ambrosia Devon Custard Low Fat
• the mascarpone by low fat cream cheese
• the double cream by 0% fat Greek yogurt

METHOD

To make the Coffee Syrup:

1. Place the coffee and the caster sugar in a small saucepan and stir over medium heat until sugar is dissolved. Simmer for about 5 minutes until thickened and syrupy. Divide the syrup between the four ramekin dishes.

To make the Panna Cotta

1. Place the coffee in a small bowl, whisk in the powdered gelatin and dissolve it. Stand for 2 minutes.
2. Place the cream, milk, icing sugar and vanilla essence in a saucepan over medium heat and bring to a simmer, do not boil, stir to dissolve the sugar. Remove from the heat and add the coffee and gelatin mixture and whisk to combine. Allow to cool for two minutes.
3. Pour the Coffee Panna Cotta mixture over the coffee syrup in the four ramekin dishes. Refrigerate 4-6 hours until set.
4. To release the desserts from the moulds, run a round bladed knife around the edge of the mould and quickly dip in a bowl of hot water. Invert over a serving plate.

METHOD

1. Preheat the oven to 180°C/350°F/Gas Mark 4
2. Grease and line the base of the cake tin with baking parchment.
3. In a large bowl, whisk the eggs and caster sugar together, until creamy and pale in colour.
4. Put the chocolate into a heatproof bowl (600ml/1 pint) and place over a saucepan of simmering water. Melt the chocolate and add the salted butter. Stir to combine.
5. Quickly blend the Rombouts coffee into the chocolate mixture. Remove from the heat and cool slightly.
6. Stir in the chocolate mixture into the egg and sugar mixture. Add the flour and beat all the ingredients together until the texture is smooth.
7. Spoon the cake mixture into the cake tin, place on the middle shelf of the oven and bake for 35 minutes. The cake is cooked when a skewer inserted into the centre comes out clean.
8. After removing the cake from the oven, leave in the tin for 5 minutes before turning out onto a wire rack to cool completely. Remove the baking parchment from the base.
9. When cool dust with icing sugar.

METHOD

1. Dissolve the honey in the hot coffee and blend together.
2. Place the fresh salmon fillets in a dish. Scatter over the thyme leaves and season with the salt and black pepper. Pour over coffee and honey mixture.
3. Cover the dish with cling film, place in the refrigerator and leave to marinate over night.
4. Heat a heavy based frying pan and place the salmon fillets skin side down, cook for 3-4 minutes. Turn the fillets over. Pour over the remaining marinade and cook for a further 3-4 minutes until salmon is cooked and marinade reduced to a thick consistency.
5. Spoon the cooked marinade over the salmon and garnish with fresh thyme leaves.

COOK'S TIP

The Salmon fillets with the marinade can be wrapped in tinfoil parcels and cooked on a barbecue.