I really like coffee, it's no secret.
What might be more surprising is that my love for coffee started at the age of 8, when I was in second grade.
Every morning my mother made me instant coffee with milk.
Those who know me also know how important to me the preliminary process for cooking, the preparations, are just as necessary for the final product as the actual preparation instructions.
In the professional language it is called "mise en place", in French: "to organize", and for me, the organization for the preparation in the kitchen begins long before entering there at all, in the idea phase, in the field, in the field, in the selection of the raw materials and even in the selection of the utensils.
Just like any other material, coffee is also a raw material from which I assemble my creations.
Just as you choose vegetables and fruits according to the season, or meat according to the different types of cut and growth, so too should you choose the type of coffee.
Its growing conditions, such as climate, soil type and altitude, affect its taste, as do the different types of mixtures, each with its own characteristic taste.
There are countless flavors of coffee.
Therefore, my advice, look for your favorite flavor!
• • •
In accordance with all of the above, as a presenter of Elite's coffee capsules, it was important for me to be involved in the entire development process, and not just in the advertising of the product.
A few years ago, I flew with the company's marketing and development team to the world's largest flavor company, based in Switzerland, to develop flavors that are particularly suitable for the Israeli palate.
During the experiments we tasted about 200 cups of coffee a day (!), until we reached the most successful flavors for espresso and cappuccino.
We started this section with the fact that there are countless flavors for the beloved drink, and we will continue using the taste of coffee in sweet recipes, which are perfect next to coffee.
Satiety, and appetite!
Yossi Shetrit bakes with coffee, photo: Assaf Carla
Coffee mousse cake and meringue
The ingredients for the coffee mousse:
√ 250 + 400 ml of sweet cream
√ 250 ml of milk
√ 400 g of white chocolate
√ 3 gelatin leaves (or 12 g of powder + 60 ml of water)
√ 2 teaspoons of ground coffee
1. In a saucepan over a low flame, while stirring, cook 250 ml of cream with the milk, white chocolate, gelatin and coffee, until the chocolate and gelatin melt completely and a uniform liquid mass is obtained. Refrigerate.
2. Whip 400 ml of cream for a stable whipped cream.
3. Mix the two masses with the help of a temperature comparison - take a spoonful of the whipped cream, put it in the liquid mass and mix.
Add another tablespoon and fold in - this way until all the whipped cream is inserted into the liquid mass, while folding, and a uniform mixture is obtained.
Coffee mousse cake, photo: Assaf Carla
For decoction (bottom):
√ 100 grams of proteins
√ 38 grams of sugar
√ 20 grams of sifted flour
√ 5 grams of cocoa
√ 70 grams of powdered sugar
√ 50 grams of ground almonds (almond powder)
1. Beat the egg whites and sugar until a white and stable foam is obtained.
2. Mix the rest of the ingredients into a smooth batter.
3. Transfer to a pan and bake for 15 minutes in an oven preheated to 170 degrees.
4. Refrigerators.
After cooling, pour the mousse over the decoase and freeze.
For the meringue coating:
√ 4 egg whites
√ a pinch of salt
√ 200 grams of powdered sugar
1. Beat the egg whites with the salt.
Then gradually add the powdered sugar.
2. Continue to whip for about 3 minutes until a stable and strong foam is obtained.
3. Take the (frozen) cake out of the freezer and cover it with a generous layer of meringue.
4. Burn the meringue a little with a burner.
Madeleine coffee cookies
Ingredients:
√ 80 g eggs
√ 80 g sugar
√ 35 ml milk
√ 28 g honey
√ 105 g flour
√ 3 g baking powder
√ 12 g espresso powder
√ 1 g salt
√ 12 g melted butter
√ Coffee beans (for decoration)
√ 200 grams of white chocolate (for decoration)
Madeleine cookies with coffee, photo: Asaf Carla
1. Beat the eggs and sugar in a mixer.
2. Gradually add the milk and honey.
3. Add the flour, baking powder and espresso powder.
After about a minute, add the salt and melted butter and continue to whip until a creamy texture is obtained.
pay attention!
For your convenience, it is recommended to transfer the mixture to a piping bag (optional), fill a madeleine cookie mold (or another shape), refrigerate and bake the next day.
4. Bake at 160 degrees for 8-10 minutes.
5. After cooling for a few minutes, remove the cookies to a plate and clean the mold.
6. Melt the white chocolate.
7. Sprinkle some coffee beans in the holes of the cookie sheet and spread a little white chocolate in each hole of a cookie.
8. Return the cookies to the pan over the white chocolate and place in the freezer for 5-10 minutes until the chocolate hardens.
Take out and serve.
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