Some coffee-based recipes

Cafè Brulot 

Ingredients (4 servings): 4 cloves, 1 lemon zest, 1 orange zest, ½ cinnamon stick, 3 teaspoons of sugar cane, 0,5 teaspoon of brandy, 5 dl of Caffè Monforte hot espresso coffee.

Add cloves, lemon and orange zests, cinnamon and sugar cane in a bowl. Using a ladle heat the brandy, fire it up and pour into the bowl. Mix until the cane sugar melts and then, continously stirring, slowly pour the hot espresso coffee into it. Using the ladle, serve the prepared beverage into pre-heated cups.

Almond Coffee

Ingredients (1 serving): 1 teaspoon of cane sugar, 6 teaspoons of Amaretto liqueur, 1,25 dl of Caffè Monforte hot espresso coffee, whipped cream, 1 teaspoon of toasted almond flakes.

Add sugar into a glass, pour over it the Amaretto liqueur and, then, espresso coffee. Decorate with whipped cream and almon flakes before serving.

Café de olla

Ingredients (6 servings): 1 lt of water, 90g of sugar cane, 5 cm of cinnamon stick, 4 cloves, 60g of Caffè Monforte ground cofffee. 

Pour water into a pan, add sugar cane, cinnamon stick and cloves into it. Put the pan on the heat and stir the mixture until sugar melts. Once it starts boiling, remove from heat and pour coffee into it. Leave the mixture resting for a while and then put the pan on the heat and bring to boil again. Remove from the heat, leave it covered in a warm place while the coffee powder settles. Filter the beverage in a pottery bowl.

 

Caffè Monforte Water Ice

Ingredients (6-8 servings): 185g of sugar, 3dl of water, 9,6dl of Caffè Monforte espresso coffee.
To serve: 1,5 dl of whipped cream, 2 teaspoons of iced sugar, 2 teaspoons of Tia Maria.
To decorate: 12 – 16 Caffè Monforte roasted coffee beans.

NOTE: water ice has to be granulated not creamy like a sorbet; in case you remove it from freezer and once it has already started melting, put it again into the freezer, water ice will loose its specific texture.

Modifications: to turn a water ice into a Caffè Monforte ice cream, simply add 1.5 dl of cream.

Pour water into a pan, add sugar and put on low heat; continously stirring, bring to boil and let boiling for 5 minutes; then, leave it cooling. Filter coffee (using a paper filter or a small colander with paper towel in it) into the syrup. Mix and pour it into a 1lt container and, regularly stirring, let freeze for 3 hours until it reaches a granulated texture. Whipp cream and iced sugar in a bowl, then add Tia Maria to it. Finally serve the water ice in a standard or sorbet glass and decorate with whipped cream and some roasted coffee beans. Add to taste wafer or biscuits.

Café Alexander

Ingredients (1 serving): ground ice, 6 teaspoons of Caffè Monforte sugared espresso coffee, 6 teaspoons of cocoa spreading cream, 8 teaspoons of brandy, 6 teaspoons of cold thick cream, chocolate curls.

Add into a shaker ground ice, cold coffee, cocoa spreading cream, brandy and cream. .Shake it well and pout the mixture into a glass using a colander. To decorate, sprinkle over it chocolate curls or chops.

Jamaican Coffee 

Ingredients (1 serving): ice cubes, 0,5 dl of brown rhum, 2 dl of Caffè Monforte cold espresso coffee, 6 teaspoons of whipped cream, ground nutmeg.

Put ice cubes into a high glass. Mix rhum and coffee into a pitcher and pout the mixture over ice cubes. Decorate with whipped cream and ground nutmeg, add a straw and serve.

Caffè Monforte Tiramisu

8 servings
Cake: 3 eggs, 140 g of sugar, 90 g of flour, 3 Caffè Monforte espresso coffee teaspoons.
Filling: 375 g of mascarpone cheese, 4 egg yolks, 125 g of sugar, 2 teaspoons of rhum, 2 egg whites.
To decorate: 2 dl of Caffè Monforte espresso coffee, 60 g of dark ground chocolate.

Preheat the oven to 180° C.  Cake: grease a 20 cm diameter cake pan and line with baking paper. Beat eggs and sugar in a bowl until reaching a clear and creamy mixture. Sieve flour and add it to the mixture. Then, pour it into the cake pan and bake for 30 minutes, bake until the cake is lightly golden brown and springy to the touch. Remove it from the pan and leave to cool on a rack.
Filling: In a bowl whip mascarpone cheese until reaching a toffie creamy texture. In a second bowl whip  egg yolks with sugar, then, add mascarpone cheese and rhum to the mixture. In another bowl, whip white eggs until they form stiff peaks, then incorporate them to the mascarpone mixture.

Cut the cake in three layers, place the firs one on a tray, moisten it with 1/3 of coffee and spread it with 1/3 of mascarpone cream. Repeat the same actions for the other two layers and finally cover the whole cake with mascarpone cream. Leave it to cool one night in the refrigerator and decorate with ground chocolate.

 

Cake with Caffè Monforte Filling 

Ingredients (8 servings): 125 g of cane sugar, 4 egg yolks, 155 g ground pecan nuts, 3 teaspoons of breadcrumbs, 3 teaspoons of Caffè Monforte espresso coffee, 3 egg whites.
Filling: 3 dl heavy cream, 3 teaspoons of Caffè Monforte espresso coffee, 3-4 tb spoons of maple syrup.
To decorate: 60 g of melter dark chocolate, 8 rose leaves.

Filling: whipp cream and coffee and then add maple syrup to it. 

Preheat the over to 180° C. Grease a 20 cm diameter cake pan and line with baking paper. In a bow whip egg yolks with cane sugar until reaching a clear mixture; then, add ground pecan nuts, breadcrumbs and, finally, coffee.
In a second bowl beat egg whites until they form stiff peaks, then, gently incorporate them to the mixture. Pour it into the cake pan and bake for 25-30 minutes until the cake is perfectly leavened and compact to touch. Remove the cake from the pan and leave to cool on a rack.

To create chocolate leaves, paint rose leaf back-side with melted chocolate and leave the chocolate thicked on vegetable paper, before gently removing the rose leaves.

Cut the cake in two layers and fill it with half of cream. Then, sprad the remaining cream on the cake surface and decorate it with chocolate leaves.

 

Caffè Monforte Ricotta Cake

8 servings.
Cake base: 185 g crumbs of biscuits with chocolate chops , 60 g of melted butter.
Preheat the over to 180° C. Grease a 20 cm diameter springform cake pan.
Cake base: in a bowl mix biscuits crumbs with melted butter. Add the mixture by well pressing it into the cake pan and refrigerate while preparing the cake filling.
Filling: 500 g of ricotta cheese, 3 dl liquid cream, 3 whipped eggs, 30 g of sieved flour, 90 g of sugar, 6 teaspoons of Caffè Monforte espresso coffee, one teaspoon of cinnamon powder, 60 g of dark chocolate chops.

Melt chocolate over a boiling water pan and, using a teaspoon handle, create marble-like veining. bake the cake for 50-60 minutes until thickens and leave it to settle in the oven with partially opened door. Remove cake from pan and leave to cool one hour before serving it.
Filling: mix ricotta cheese and cream, then, add eggs, flour, sugar, coffee and cinnamon, accurately whipping the mixture. Pour it over the cake base into the refrigerated pan.
NOTE: if you prefer, you can decorate the cake with melted chocolate using a a vegetable paper cone.