Not exact matches
Separately, I whisked together flour, wheat germ, baking
powder and salt, then added half of it to the pumpkin -
espresso mixture.
No Churn Coffee Ice Cream Ingredients 300ml / 10fl oz double cream 175g / 6oz condensed milk 2 tbsp instant
espresso powder 2 tbsp
espresso liqueur (or coffee liqueur)(I use Tia Maria) Preparation method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè - latte - coloured airy
mixture, and then fill an airtight container and freeze for six hours or overnight.
For the Coffee 1 cup
espresso 2 tablespoons coffee liqueur 1/4 cup
powdered sugar For The Mascarpone 8 oz mascarpone 1 cup lightly whipped whipped cream 1/2 cup
powdered sugar 2 - 4 tablespoons of the Coffee
Mixture
Whisk eggs, sugar,
espresso powder, and vanilla into chocolate
mixture.
The key is using high quality chocolate for the unsweetened and cocoa
powder (I used Valrhona) and I also added just a little bit of instant
espresso powder to the melted chocolate
mixture to bring out the flavors.
2) In a medium - sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking
powder,
espresso powder, and cocoa to make a sandy, somewhat clumpy
mixture.
Combine the almond flour, dates, cocoa
powder,
espresso powder, and salt in a food processor fitted with the steel blade attachment and process until the
mixture is coarse.
Add in the salt, cocoa
powder,
espresso powder, and vanilla extract and blend until the
mixture comes together to form a crumbly «dough».
The
mixture is flavored with instant
espresso powder and coffee - flavored liqueur.
Stirring the
espresso powder into the sifted cocoa and flour
mixture before folding it into the egg
mixture would work just fine.