For the coffee syrup
100 g granulated sugar
30 ml espresso coffee
For the coffee creams
150 ml espresso coffee, or strong coffee
100 ml full fat milk
3 egg yolks
80 g caster sugar
1 heaped tsp cornflour
100 ml double cream
For the mendiants
100 g dark chocolate, chopped
2 tbsp pistachio nuts, chopped
3 dried apricots, cut into strips
2 rose turkish delight, choppped
METHOD 1.For the coffee syrup:In a small pan over a low heat, slowly bring the sugar and 100ml water to the boil, gently swirling the pan. Simmer briskly for 5-10 minutes, or until thick and glossy. Add the shot of espresso. Pour into a small bowl to cool to room temperature for about 20 minutes then leave to chill in fridge. 2.For the coffee creams:In a medium pan, add the coffee, milk and a pinch of salt and bring to scalding point. 3. In a bowl, whisk the egg yolks with the sugar for 4-5 minutes or until pale and fluffy. Add the cornflour. 4. Slowly pour the hot coffee mixture over the whisked egg mixture, whisking continuously. Return to the pan and continue to whisk over a medium heat until the mixture releases a few bubbles and is very thick and creamy. 5. Take the creamy mixture off the heat, pour into a bowl and stick a piece of cling film directly to the surface of the cream. Set aside to cool to room temperature then place in the fridge to chill. 6.For the mendiants:Draw 6 circles around the serving glasses on baking paper as a guideline – you dont want anything bigger than 6cm in diameter. Place the paper on a tray that will fit in your fridge. 7. Melt the chocolate with a pinch of salt in a pan over simmering water or in a microwave on a low heat. Remove from the heat and leave the chocolate to thicken slightly for 15 minutes. 8. Spoon the melted chocolate onto the circles on baking paper, making them slightly smaller than the circles. Sprinkle some pistachios, apricots and a piece of Turkish delight. Place in the fridge for at least 15 minutes to set. 9.For the coffee creams:Whip the double cream to soft peaks. Beat the chilled coffee cream to loosen it up and then fold in the whipped cream. Spoon 1 heaped tablespoon cream into the glasses followed by 1 teaspoon syrup and keep alternating the layers until the cream is used up. There should be roughly 3-4 layers in each glass. 10. Chill until youre ready to serve. Top each cream with the mendiant lid, then serve.
TIPS AND SUGGESTIONS
You will need 6 small espresso cups or shot glasses.
The chocolate makes more than what is required for the mendiants but they make wonderful edible gifts. They can be decorated with all sorts of dried fruit, nuts, soft toffee bits and seeds.
The coffee syrup keeps in the fridge in an airtight container for several months. The mendiants will keep in the fridge in an airtight container for a couple of weeks.
If youre short of time, you can leave out the mendiants and just serve the coffee cream.
We can however tell you the best method to brew a really amazing cup of cacao tea, and you can adjust as you like for your personal taste.
What you’ll need
Loose leaf cacao husk tea
Tea infuser/ strainer
Ceramic/ porcelain cup
Place 2 teaspoons of loose leaf cacao husk tea into the tea infuser and place the infuser into your cup.
Pour over 250ml boiling water and allow to steep for 5-7 minutes. Depending how strong you like your brew, the longer you allow to steep the more the rich chocolate flavours will develop. You can always add more water later if it’s too strong.
Remove the infuser from the mug and add any desired sweetener and/ or milk. See below for some delicious variations.
Sweeten with a touch of coconut sugar or honey.
Add a dash of almond, coconut or macadamia milk.
Brew with some fresh mint leaves, coconut flakes or orange zest.
Try it iced! Brew as per instructions then place in the fridge overnight to cool, serve with ice.
MADtv Maria Linda Rosa Rodriguez De Sangria w Kim Coles
A sketch comedy series, based on the long-running MAD Magazine, that spoofs TV shows, movies, music videos and other pop-culture staples. Celebrity guests stop by from time to time to help the cast members poke fun. Many episodes also feature performances by popular musical acts.
1 oz Captain Morgan White Rum
1 oz Captain Morgan LocoNut
3 oz cold brew coffee
1 oz half and half
1/2 oz maple syrup
Whipped cream, for garnish
Chocolate sauce, for garnish
Chocolate shavings, for garnish
HOW TO MAKE:
1. In a blender, combine the rum, LocoNut, coffee, half and half, maple syrup, and 2 cups ice and blend until smooth.
2. Pour the drink into a tall glass and garnish with whipped cream, chocolate sauce, and chocolate shavings
In a shallow dish (such as a 9″ pie plate), pour the coconut milk.
In a small microwave-safe dish, combine the sugar and water. Microwave until the water simmers and you can stir to dissolve the sugar. Let cool slightly, then add to the coconut milk. Squeeze in the juice of half a lime (optional).
Place the dish in the freezer, and scrape every 30 minutes for 2 hours. Serve with chocolate sauce.
200g good-quality dark chocolate, chopped
1/3 cup thickened cream
2 teaspoons instant coffee powder
1/4 cup chocolate sprinkles
Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir in coffee powder. Cover. Refrigerate for 3 to 4 hours or until firm.
Line a tray with baking paper. Using 2 teaspoons of chocolate mixture at a time, roll into balls. Roll balls in sprinkles to coat. Place on prepared tray. Refrigerate until firm.
Author:Claire BrookmanImage credit: John Paul UrizarPublication: Super Food Ideas
Sally Edwards is a female clean comedian who loves to make people laugh with clean comedy. Sally Edwards, performs laugh to tears comedy for corporate events and women’s groups. Funny!
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