CAFFE BRULOT

Brulot Coffee

Ingredients (4 servings): 4 cloves, a thin slice of lemon peel, a thin slice of orange peel, ½ a cinnamon stick, 3 tsp of brown sugar, .5 dl brandy, 5 dl of just made hot coffee Monforte.

In a bowl add cloves, lemon and orange peels, cinnamon and brown sugar. Heat brandy slightly, light it with a match and add it to the mixture in the bowl. Mix well until all the sugar has melted., then still stirring, slowly add the hot coffee. Serve the drink in hot cups.

Almond Coffee Monforte

Ingredients (1 servings): 1 tsp brown sugar, 6 tsp Amaretto liquor, 1.25 dl of just made coffee, whipped cream, 1 tsp of grated toasted almonds.

Place sugar in a glass, add the Amaretto and then the coffee. Serve with whipped cream and grated almonds.

Monforte Coffee De Olla

Ingredients (6 servings): 1 liter of water, 90 grams brown sugar, a 5cm long cinnamon stick, 4 cloves, 60 grams ground coffee Monforte.

In a pan heat the water with sugar, cinnamon stick, cloves and mix well until sugar has dissolved. Boil, remove from heat and mix in coffee. Let a mixture stand a few minutes and boil again. Remove from heat, cover and leave in a warm place so the coffee grains will deposit on the bottom. Filter the drink into a terracotta cup.

 

Coffee Monforte Granita 

Ingredients (6-8 servings): 185 gr. sugar, 3 dl water, 9.6 dl hot coffee Monforte.
To serve : 1.5 dl whipped cream, 2 tsp sifted confectioner’s sugar, 2 tsp Tia Maria liquor.
To garnish : 12-16 coffee beans.

Put sugar and water together in a saucepan on low heat and let the sugar melt ; let the mixture boil for 5 minutes. Cool. Filter the coffee ( with filter paper or paper towel ) into the syrup. Mix and pour into a 1 liter container and freeze for 3 hours, mixing every once in a while until it has a grainy slushy texture.

Variations: in a bowl, whip the cream together with the confectioner’s sugar then add the Tia Maria.

Put the frozen granita mixture in a normal sherbet glass and garnish with the whipped cream and a few coffee beans. Serve with thin wafers or cookies.

Note : the granita must be grainy and not creamy like a sherbet ; if you take it out of the freezer to then put it back in again when it starts to melt, it will lose it’s characteristic consistency.

 

 

Alexander Coffee Monforte 

Ingredients (1 servings): crushed ice, 6 tsp of sweetened cold coffee, 6 tsp of creme cacao, 8 tsp brandy, 6 tsp cold thick ream, chocolate curls.

Place ice in a shaker and add the cold coffee, creme cacao, brandy and cream. Shake well then pour filtering it all into a glass. To serve sprinkle chocolate curls on top.

Jamaican Coffee Monforte

Ingredients (1 servings): ice cubes, .5 dl dark rum, almost 2 dl of cold coffee, 6 tsp of whipped cream, a pinch of grated nutmeg.

Put several ice cubes in a tall glass. In a pitcher, add rum to the cold coffee and pour over ice cubes. Cover it all with whipped cream and grate a pinch of nutmeg on top. Serve immediately with a straw.

Irish Coffee Monforte

Ingredients (1 servings): 1 tsp brown sugar, 6 tsp Irish whiskey, 1.25 dl hot coffee, 6 tsp thick cream.

MPlace sugar in a glass, add whiskey and coffee. Put a teaspoon into the glass and use it to pour the cream into the drink letting the cream slide down.

 

Coffee Monforte Tiramisu 

8 servings
For the cake: 3 eggs, 140 gr. sugar, 90 gr. flour, 3 tsp instant coffee Monforte (optional)
For the filling: 375 gr. mascarpone cheese, 4 egg yolks, 125 gr. sugar, 2 tsp rum, 2 egg whites.
To garnish: 2 dl coffee, 60 gr. grated dark chocolate.

Preheat oven to 180°C for the cake. Grease a 20 cm cake pan and line with parchment paper. In a bowl beat the eggs and sugar together to form a light frothy ream. Sift flour ( if you want add the instant coffee) and mix with the eggs.

Pour the mixture into the pan and bake for 30 minutes until the cake is golden in color and springs back when you touch it. Remove from pan and cool.

For the filling: in a bowl beat the mascarpone cheese until creamy and soft. In another bowl beat the yolks with the sugar and add the mascarpone cheese and the rum. In a third bowl beat egg whites until stiff peaks form and then add to the masparpone cheese mixture. Cut the cake into three layers lengthwise ; place the first disc on a serving platter and wet it with 1/3 of the coffee and 1/3 of the cream mixture, repeat this sequence with the remaining layers ending with a layer of cream. Refrigerate the cake overnight.garnish with the chocolate curls.

 

 

Coffee Monforte filled cake 

Ingredients (8 servings): 125 gr. brown sugar, 4 egg yolks, 155 gr. Of ground pecans, 3 tsp fine bread crumbs (white bread), 3 tsp coffee Monforte, 3 egg whites.
Filling: 3 dl of thick cream, 3 tsp coffee, 3-4 tbsp maple syrup.
Per guarnire: Garnish: 60 gr. Dark chocolate, 8 rose petals.

Preheat oven to 180°C. Grease a 20 cm in diameter round cake pan and line with parchment paper. In a bowl beat together egg yolks and brown sugar until you have a light color cream, then add the pecans, bread crumbs, and coffee. In another bowl beat until egg whites until stiff and fold gently into other mixture. Gently place in pan and bake for 25-30 minutes until the cake has risen and it is compact to the touch.

Turn cake upside down and remove pan, let it cool.

To make chocolate petals, melt chocolate and delicately brush the melted chocolate on the back of the rose petals. Place the petals on a piece of wax paper and let them coolFor the filling you must whip the cream, add coffee and then the maple syrup. Cut the cake in half horizontally and fill with half of the filling. Spread the remaining filling on the top of the cake and decorate with the chocolate petals. completely before delicately removing the petals.

 

 

Coffee Monforte Ricotta Cheese cake

8 servings
For the crust : 185 gr. chocolate chip cookie crumbs, 60 gr. melted butter for the filling : 500 gr. ricotta cheese, 3 dl cream, three beaten eggs, 30 gr sifted flour, 90 gr. sugar, 6 tsp coffee Monforte, 1 tsp cinnamon, 60 gr dark chocolate pieces.

Preheat oven to 180°C. Grease a round cake pan with a 20 cm diameter that has removable sides. For the crust you must mix the cookie crumbs and butter and then press well onto the bottom of the cake pan. Refrigerate while you prepare the filling.

Mix the ricotta cheese and cream then add the eggs, flour, sugar, coffee and cinnamon, mixing well. Spread evenly onto the refrigerated crust. Melt chocolate and pour onto the cream filling with a spoon in swirls to produce a marble effect. Bake for 50-60 minutes until the cake is firm and let cool in the oven with the oven door slightly open. Remove sides from cake pan and refrigerate for one hour before serving.

Note: If you want you an decorate the cake by putting melted chocolate into a bag made from parchment paper where the tip has been cut off.