October 31st, 2008
Coffee’s not just for drinking–that’s for sure. Here is a great recipe for gooey coffee sauce that’s packed with coffee flavor that’s delicious paired with pound cake or ice cream.
INGREDIENTS
- 1/2 cup heavy cream
- 2 tablespoons instant espresso powder
- 3/4 cup granulated sugar
- 3 tablespoons unsalted butter
- 3/4 teaspoon kosher salt
- Combine cream and espresso powder, and whisk until powder is dissolved; set aside.
- Combine sugar and 1 tablespoon water in a small saucepan and stir to combine. Place over medium-high heat, bring to a boil, and let cook, undisturbed, until amber in color, about 5 minutes. Immediately add butter and stir to incorporate.
- Remove from heat and whisk in cream mixture and salt until smooth.
October 8th, 2008
Mix two scoopfuls of green tea ice cream with two spoonfuls of Happy Bean Coffee Coffee Jelly, and you get an amazing caffeinated ice cream treat that is strong, almost to the point of being bitter. Top it with a splash of cream and a just a touch of condensed milk.
June 27th, 2008
Ingredients
2 tbsp water
2 1/2 tsp gelatin
1 1/2 cup water
1 1/2 tsp liquid sweetener
1 tbsp Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
=== OPTIONAL GARNISH ===
Whipped cream
Coffee beans
Directions
Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over
the surface. Let stand until the gelatin softens.
Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it
boil. Add the gelatin and stir until it dissolves. Add the sweetener,
Splenda, remaining water and espresso. Stir well.
Measure out 3/4 cup of the espresso mixture into a small bowl. Add the
cream to the remaining mixture. Stir well and pour into 4 small dessert
dishes. Place both mixtures into the fridge to chill for at least 4 hours.
Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile
onto the jelly in the dishes. Garnish with more whipped cream if you like
and a coffee bean or two.
This recipe yields 4 servings.
Total Carbohydrates: 8.17 grams
Carbohydrates per Serving: 2.04 grams
Per Serving (excluding unknown items): 105 Calories; 11g Fat (92.6%
calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg
Cholesterol; 16mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other
Carbohydrates.
For the non-diet premium variety of coffee jelly please visit our store.
June 27th, 2008
½ a cup of brewed 100% Columbian coffee
1 ¾ cups of milk
1 cup of heavy cream
1 package of unflavored gelatin
3 eggs; separated
¾ cup of brown sugar
¼ teaspoon almond extract
1/8 teaspoon vanilla extract
Coffee concentrates (1 cup ground to every 8 ounces of cold water)
Sprinkle the gelatin over a cup of cold water and let it soften while preparing the custard.
Heat milk to its boiling point in a saucepan. Beat egg yolks using a wire whisk or electric mixer. Pour the hot milk over beaten egg yolks slowly, beating constantly with wire whisk. Return mixture to saucepan, add brown sugar, and cook over low heat, stirring constantly, until custard has thickened slightly, approximately 10 minutes. Remove from heat, and add gelatin to the hot custard and stir until dissolved. Add coffee concentrate, vanilla and almond extracts.
3. Transfer mixture to a bowl and refrigerate. Keep refrigerated and stir every five minutes until custard has thickened to the consistency of unbeaten egg whites, approximately 25-45 minutes.
4. Meanwhile, whip the cream until it softens and refrigerate.
5. Beat egg whites until they are stiff but not dry. Fold coffee custard base into egg whites. Gently fold in whipped cream. Pour mixture into 8 individual custard cups and refrigerate for at least 4 hours until set.
When you have finished, you will have created a delicious surprise for all to enjoy.
Scrumptious Coffee Sauce
