Scented Coffee lime foam
 

Recipe ingredients:

1 can of condensed milk

8 natural yogurts

2 limes

½ big cups of Declase Coffee with sugar

Prep Time: 20 minutes

Yield: 8 servings

Duration: 2 days

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Recipe directions:

Sift together the yogurts, condensed milk, juice of two limes ,the cover of lime and the cup of coffee. Beat together until foam is formed. Once this happens put the foam inside dessert crystal cups and inside the refrigerator.

At the moment for serving, adorn with a leaf of mint or a pair of rolled wafers crossed.

Coffee biscuit with chocolate sauce

Yield: 6 servings

Recipe ingredients:

Coffee biscuit

5 egg yolks

250 ml of milk cream

85 gr of KASINKA´S ® coffee

Chocolate syrup

150 ml of milk

150 gr of cacao cover

Recipe directions:

Cook the sugar with 50 ml of water. Once cooked, we will make an infusion with the coffee. In another container we beat the yolks until they triple its volume, moment at which we will add the syrup little by little. Once the mixture is cold, we incorporated the semi-mounted cream done previously. Then we put it in stainless steel containers or ceramics finally into the freezer at -15 °C.

Chocolate syrup: Cook milk and cover until it dissolves.

Chocolate and Coffee Delight

Yield: 6 servings

Recipe ingredients:

250 gr. of black chocolate

100 gr. of boiled cream

100 gr. semimounted cream

2 yolks

Coffee cream or sauce

1/4 liter of cream

1/4 liter of milk

125 gr. of sugar

8 yolks

20 gr. of starch

20 gr. of Decaffeinated Declase soluble coffee

1/2 cognac glass

1 branch of vanilla

Recipe directions:

First we will melt the chocolate until it melts well. In another container we will put to boil the 100 gr. of cream and once cooked we will put it to the chocolate and we will mix the two things. Next we will add drops of cognac.

Let the mixture cool a little and then add the remaining cream. Finally, once cold the chocolate, we will always mix the cream with the chocolate mixing, beating we do not put it in individual molds and we will let cool in the freezer 2 hours. One hour before serving we will remove it from the freezer and we will strip it in cold camera, not in the freezer. When serving we passed it to the plate and we decorated it with the sauce of coffee, chocolate and some grains of coffee.

Coffee Sauce:

First we will mix the milk and the cream so we cook them. On the other hand, we will add to half of the sugar of the prescription to milk and vanilla. Other half of the sugar we will put in another container with the starch and the yolks. Once cooked milk, we will add a little to the mixture that we have in another container. Next we will lie down everything to milk, to the direct fire, without letting beat. When the cream is a little thickens we retired it of the fire (don not boil) and then add the exhausted coffee with the cognac. Once the sauce is cool, it will be ready to use in desserts.

Milk and cinnamon ice cream with coffee cream.

Yield: 4 servings

For the ice cream:

1 liter of milk

300 gr.of sugar

1 branch of cinnamon 30 gr of worn out almond

For the coffee cream

3 yolks250 gr of liquid cream

40 gr of sugar

2 cups (Express type) of concentrated coffee

Los Portales de Córdoba 100% Pure

Put to boil the milk with the cinnamon and the sugar, and then add the worn out almond. Let it cool and pass through the sorbet machine. Beat the yolks with the sugar, and boil the liquid cream, and then add to the yolks with the sugar, keep moving the mixture. Once the cream is cold add the concentrated coffee. Put in each plate ice cream in small balls and add the coffee cream.