Valentine’s Day 2022: 5 Must-Try Coffee Recipes for Valentine’s Day


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Valentine’s Day 2022: 5 Must-Try Coffee Recipes for Valentine’s Day

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A classic date idea for Valentine’s Day is to plan a coffee date, but why go mainstream for the rest of Valentine’s Day, hug days and kiss days, when you can add a little effort and lots of ideas to keep your partner in a friendly, Feeling special in a cozy atmosphere? With February 14th just around the corner, no matter what Valentine’s Day events you’ve planned, there’s always room for dessert.

In honor of the day dedicated to our favorite people in the world, check out this list of 5 delicious coffee recipes you must try for your lover this year.

1. Coffee Tart

Coffee Tart (Abdul Sahid Khan)
Coffee Tart (Abdul Sahid Khan)

Ingredients for Puff Pastry:

300 g type 00 flour

100 g sugar

100 g olive oil

1 egg

40 g egg yolks

6 grams yeast

vanilla extract

Salt

zest of half a lemon

Ingredients of Cream:

200ml water

300ml brewed coffee

2 eggs

1 egg yolk

50 g sugar

40 g cornmeal

75 g chocolate

Ingredients for the meringue:

60 grams protein

120 g sugar

How to make puff pastry:

Put the eggs and yolks in a tall, narrow bowl, drizzle in the oil, and mix everything with a hand mixer. Place the mixture in a food mixer, adding the flour and sugar first, then the lemon zest and vanilla extract. Knead the ingredients into a smooth pastry, then place the dough in the refrigerator for about an hour.

Butter molds and roll out pastry, using about 30/50 grams of dough per serving. Place in a conventional oven at 180°C for 10/12 minutes, and once the pies are done, let them cool.

How to make cream:

Get your coffee and chocolate ready. Then take a bowl and whisk the eggs, yolks and sugar, then add the cornmeal. In a large saucepan, put water on the hob and bring to a boil, then pour the egg mixture into the water and cook for about 2 minutes to get a dense dough.

Add the coffee you prepared earlier, turn off the stove, and add the chopped chocolate. Mix with a whisk or hand mixer until the chocolate is completely melted, then cool.

Puff pastry method:

Place 60g egg whites and 120g sugar in a bowl and whisk until the mixture is thick and fluffy. You’ll know it’s ready when the mixture adheres nicely to the bottom of the bowl when you invert it.

Fill method:

Once the cream has cooled, add about 50 grams of meringue per 150 grams of cream and whisk until smooth.

Presentation:

Dust the pastry with powdered sugar, fill with cream and garnish with berries.

2. Lemon Coffee Cake

Lemon Coffee Cake (Abdul Sahid Khan)
Lemon Coffee Cake (Abdul Sahid Khan)

Dough Ingredients:

250 g sifted flour

125 g softened butter

1 liter of water

Ingredients for the custard:

50 g Qualità Oro coffee beans

8 egg yolks

100 g sugar

50 g cornmeal

1 liter milk

Lemon Topping:

4 fresh yellow lemons

150 g sugar

4 egg yolks

50 g butter

1 vanilla pod

Presentation Materials:

1 leafy lemon verbena

How to make the dough:

Start by mixing the flour and softened butter by hand. Add water a little at a time until you get a smooth mixture. Make a ball out of the dough and place it on the work surface. Transfer it to a round mold or tart tin about 30 cm in diameter. Cook at 180°C for 30-40 minutes until golden brown.

Egg custard practice:

Whisk egg yolks and sugar in a bowl for 4 minutes, until white. Add cornmeal. Place Qualità Oro coffee beans in a colander and cook in a saucepan with milk for 5 minutes. Remove beans, pour hot milk over mixture and stir. Boil the whole mixture again for 3-4 minutes, stirring and being careful not to spill liquid.

How to make the lemon filling:

Mix lemon diced (including zest and juice) with sugar, butter, egg yolks, and vanilla pods until smooth consistency is achieved. Cook the mixture in a pan for 10 minutes to remove bitterness. After cooking, strain the custard with Chinois. Add butter to sweeten. Cool and place in refrigerator.

Presentation:

Stuff the coffee custard evenly over the bottom of the cake and finish with the lemon topping. Garnish with lime zest and add some verbena leaves.

3. Honey Jelly Coffee Cheesecake

Honey Jelly Coffee Cheesecake (Abdul Sahid Khan)
Honey Jelly Coffee Cheesecake (Abdul Sahid Khan)

raw material:

100 ml coffee

250 grams mascarpone

250 g cream cheese

100 g powdered sugar

15 g gelatin

250 g dry biscuits

40 g sugar

150 g butter

5 grams of ground coffee

200 g acacia honey

100 ml water

Cake base method:

Put the biscuits in a bowl and mix the sugar and coffee powder with the biscuits. Melt the butter completely. Pour the melted butter over the mixture and mix until you get a homogeneous mixture.

How to make cream:

In a bowl, combine mascarpone, cream cheese and powdered sugar. Soften gelatin sheets in cold water, then melt gelatin in hot coffee. Add the coffee to the cream and blend until you get a smooth, homogeneous mixture.

Presentation:

Place a layer of cookie dough about half a centimeter thick on the bottom of the single-serve mold and chill in the refrigerator for 30 minutes. Pour the coffee cream over the cookie base, about a centimeter from the edge.

Let it cool in the refrigerator for 30 minutes. Pour a half-centimeter layer of gelatin over the cake and place in the refrigerator for 6 hours. Assemble it in a serving dish and garnish with a mix of honey jelly and ground coffee.

4. Bavarian Coffee Cake

Bavarian Coffee Cake (Abdul Sahid Khan)
Bavarian Coffee Cake (Abdul Sahid Khan)

raw material:

100 g espresso

4 egg yolks

150 g whole milk

175 g sugar

300 g cream

25 ml borghetti coffee liqueur

5 g gelatin

method:

Soak gelatin sheets in cold water. Mix sugar with egg yolks. Boil the milk. Pour the mixture into the milk, whisk constantly with a whisk and cook until it reaches a velvety creamy density. Do not boil. Squeeze out the gelatin and add to the hot mixture, stirring.

Add coffee and liqueur at this point. Let the mixture cool, but don’t let it set. Whip the cream and add it to the cold mixture, folding from bottom to top. Fill 6 single-serving molds or one large mold and refrigerate for 6 hours.

Presentation:

Dip the bottom of the mold into the boiling water, then remove the Bavarian cake from the mold and place it on a plate. Garnish with cream, chopped dried fruit, etc. We recommend using espresso in this recipe.

5. Chocolate Mousse Dessert Cup

Dessert Cup with Chocolate Mousse (Abdul Sahid Khan)
Dessert Cup with Chocolate Mousse (Abdul Sahid Khan)

raw material:

4 Selezioni Espresso Divino Espresso

1 Selezioni Espresso Divino Capsule

250 g 70% cocoa dark chocolate

10 cl fresh cream

2 pears

200 grams mascarpone

4 large eggs

50 g sugar

leaves of seasonal herbs

Salt

Chocolate mousse recipe:

In a large bowl, melt the chocolate in the bain-marie with boiling water. Once dissolved, add the whipped cream and whisk. Crack the eggs and separate the whites from the yolks. In a bowl, whisk egg whites until stiff peaks. Pour the egg yolks into the chocolate, keeping the mixture fluffy and smooth without lumps.

Gently fold 1/3 of the hard protein first, then the remaining 2/3. Pour the mixture into a piping bag (use a freezer bag if you don’t have one), then pour the mousse into a glass (about 2/3 of the glass). Put it in the refrigerator for at least 1 1/2 hours.

How to make coffee cream:

Take a mixing bowl and whisk the sugar into the mascarpone cheese. Add 2 cups of previously cooled espresso and blend. Sprinkle with a few pinch of Espresso Divino Selection ground coffee.

Pour the mixture into a piping bag and squeeze into a cup to a depth of about 1 cm above the chocolate mousse. Keep in refrigerator.

Peel the pears and cut into 8 slices. Pour the remaining 2 cups of espresso into the hot pot and cook with the pears for about 3 minutes. Sprinkle with a pinch of sugar and a pinch of salt and let them cool. Replace pears with citrus or red fruit, depending on the season.

Presentation:

Remove dessert cup from refrigerator and add pear. To add extra flavor to the chocolate and coffee mousse, garnish with some seasonal vanilla leaves.

(Recipe: Abdul Sahid Khan, Head Trainer)

benefit:

From reducing the risk of depression to significantly reducing the risk of suicide, coffee does everything. Coffee drinkers have a lower risk of liver and colorectal cancer, as some studies have shown that people who drink 4-5 cups of coffee a day have a 15% lower risk of colorectal cancer and a 40% lower risk of liver cancer.

Drinking coffee for a short time before bed affects adenosine, a chemical that promotes sleep and increases the brain’s ability to receive caffeine. Experts recommend consuming caffeine before bedtime, 15 to 20 minutes before a nap, not before bed.

A review of 18 studies in 457,922 people showed that drinking one cup of coffee a day was associated with a 7% lower risk of type 2 diabetes. Coffee drinkers have an even lower risk of premature death, according to a 20-year study that showed coffee drinkers with type 2 diabetes had a 30 percent lower risk of death, and some other studies found that coffee drinking Between the ages of 18 and 24, the risk of death was reduced by 26% for women and 20% for men.

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