Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: isi on January 07, 2010, 04:57:25 pm
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Hello!
This one is for Coffee Lovers but not just! Because I dont normal drink Coffee and this Cream is one of my favorites 8)
Name of Recipe:
LIGHT COFFEE CREAM "QUICK DESSERT"
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0118.jpg)
Number of People: 6-7
Ingredients:
500 grams of milk
10 gramm flour (maize starch) - I hope you know what I mean ???
2 eggs
60 grams sugar
140 grams cream
1 tablespoon Instant Coffee
Preparation:
All the ingredients except the cream and the coffee in the TMX - 15 seconds on stage 4
Then you programmed 9 minutes at 90 º Stage 3
now put the cream and the coffee - stage 4 and mix it 15 seconds!
Tips/Hints:
This Cream is excellent past 4-5 hours in the Cold but it is alltough a very good dessert to prepare 1 or 2 days before if you need!!
Members' comments
JulieO - It didn't 'set' as such but was a nice creamy dessert. Only made half the recipe as only 2 of us tonight and it made enough to fill 2 glasses. Quite refreshing really and served with a swirl of whipped cream and some chocolate shards. Will make again for sure. Thanks again isi.
JD - Thanks for your photo JulieO - mine is the same colour as yours which is a tad lighter than isi's. Mine also didn't 'set' as much as I thought it would but I agree with you, it was nice and light - a great finish to a meal. Maybe a bit more cornflour next time would make it a little firmer? I will definitely be making this again. Thanks isi.
cathy79 - I served them in coffee liqueur glasses. Made 4 nice size serves. It was very light, not too rich, so quite refreshing. Would be nice to try with some liqueur added, or a chocolate version would be nice too. Very easy recipe. Made it at about 5pm and it was ready for dessert at about 8:30 so good timing.
VHJ - I made a mocha (chocolate & coffee) version & everyone loved it. My boys have requested a straight chocolate version to compare. Lovely easy recipe Isi. Thank you.
MJ - Just a point about cornflour. Isi's maize flour is different from our corn flour. The one we get (Nurses) is actually wheaten cornflour. I think if you use proper cornflour made from corn, you may find it makes the custard set better.
VHJ - I used "real" cornflour & it was still "wobbly" but delicious.
Chookie - What we are making is a coffee custard, which will wobble, for a firmer set I think gelatin would have to be used.
JD - Wobbly is good once you get used to it. We are so used to our custards setting here and because this one is different, we tend to think there is something wrong. A bit of variation never goes astray and it is the lightness of this one that I love.
Georgie -I just tried a chocolate (with cocoa ... any real chocolate doesn't last long in this house when I buy it) version of this - yum!! Well, it's actually for dessert tonight but I just sneaked a spoonful. I didn't have as much cream as I thought, only about 70g, so I made the rest up with coconut cream as I'd already put everything else in. Mmm, this one's definitely a keeper! I reckon it has a similar texture/taste to Yogo (a popular chocolate dairy dessert over here) - kids love it! and grown-ups too ... I think next time I'll have to make a choc batch for the kids and the original coffee one for the grown-ups.
cathy79 - Georgie, I made a double batch the other night and cooked for 12 minutes. Then you can add all the cream, whiz, pour half out add cocoa, whiz, pour into glasses to serve. Then pour back in the first half and add coffee, whiz, pour into glasses to serve.
Saves "cooking" two batches.
I've just made a chocolate batch and a coffee batch as well.
Chocolate - I used 20g of cocoa instead of coffee using the EDC custard recipe as a guide. Mixture tastes perfect, so will see once it's cold. I have an experiment going too. I put half a serve of chocolate in the freezer while making the coffee batch. Once the coffee batch was ready, I carefully poured it on top of the chocolate using a spoon to help layer the flavours. The layering definitely worked and looked really nice. Would be even better if the colours were more different. Maybe honeycomb and chocolate?
JD - Yu could make one layer a plain vanilla flavoured 'cream', leaving out either the coffee or the chocolate. Or (oh the possibilities are endless) use white chocolate in one batch and dark choc in the other.
Chookie - Had this today and DIL suggested it would make a lovely base for Tiramisu. Think it is worth a try.
This is one of our all time favourites. DIL loves it so make it when she comes and extra for her to take home. Thanks Isi.
rainbow - Tried this recipe last night and an absolute winner, will be on our favourite list, thanks Isi.
JD - Made this again yesterday for a visitor today but as I had no cream in the fridge, decided to do a bit of tweaking. I used 20g cornflour, 375g can light evaporated milk, 265g skim milk, 55g sugar, 1 good tablespoon coffee granules and the 2 eggs. It set perfectly with no wobble and my guest thoroughly enjoyed it.
versaceyoyo - Isi - I made this dessert tonight and it was very easy and tasted very nice. I like this recipe because you don't end up with a heap of left over egg whites or egg yokes either but it is quite mousse-like. Nice and simple.
AmandaN - Yes, I like that it uses all the egg too. I like to make a chocolate and kahlua variation.
Dizzygirl - As I have some berry coulis left from Christmas Day, I was wondering if I could add this instead of coffee? Or am I better off adding vanilla essence and then pouring the coulis over it when served?
Chookie - I make this often as it can be made several days ahead. I think it is too soft to pour berry syrupy over. You could add vanilla and swirl the berry through it.
snappy - I had no cream so I have just made this using JD's tweak. I also changed it to 1 tbsp cocoa and 2 squares dark chocolate instead of the coffee. Just had a quick taste when it was still hot and it is like a chocolate custard.
Update - It came out just like Choc yogo! So DH was very impressed. Only thing is that it does form a skin when cooling like custard so I would cover with gladwrap next time otherwise it is perfect. It will be a staple around here.
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Mmm I love all things coffee too. I'll have to try this, thankyou isi. ;D
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Looks lovely isi. Will be making this today as I have run out of desserts. Maize flour here is called cornflour.
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Sounds good - thanks Isi - very simple but tasty for sure. :-*
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Thanks Isi. This looks lovely. Think I will make this today.
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Another good one isi, thanks.
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Thanks Isi, I love your recipes.
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Thank you for your sympathy! :) :)
This way are worth sharing
Look forward to your results
isi
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I made this today to have after tea. It didn't 'set' as such but was a nice creamy dessert.
Luckily my son had a jar of decaffeinated coffee as we don't drink instant, but there was still enough coffee flavour.
Only made half the recipe as only 2 of us tonight and it made enough to fill 2 glasses. Quite refreshing really and served with a swirl of whipped cream and some chocolate shards.
Will make again for sure. Thanks again isi. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/IMG_3326.jpg)
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Thanks for your photo JulieO - mine is the same colour as yours which is a tad lighter than isi's. Mine also didn't 'set' as much as I thought it would but I agree with you, it was nice and light - a great finish to a meal. Maybe a bit more cornflour next time would make it a little firmer? I will definitely be making this again. Thanks isi.
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Juhuuuu
I can not understand what "set" means???
I imagine it has to do with consistency??
I started making this cream with 20 grams of flour but it seamed more like a pudding than a cream for that reason I reduced the flour!
So it is easy to adapt to any persons taste ;)
Beautiful Foto Julie .... eyes also eat :)
Thank you bough for doing it - I am very happy
For us it is a very nice and light finish for dinner too :)
isi
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Yes set is to do with the consistency isi. Mine wobbled a bit like jelly, it wasn't firm like custard for example. It really doesn't need to be 'set' a lot more, just a little so a bit more cornflour should do the trick.
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Great work JD & JulieO - the pic is great too. :-* :-*
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DH had his first tasting of this after lunch today isi and he thought the texture was fine. Him and I have different ideas on texture though :D :D
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Thanks Isi :-* :-* :-*
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I made these last night and served them in coffee liquer glasses. Made 4 nice size serves.
It was very light, not too rich, so quite refreshing. Would be nice to try with some liquer added, or a chocolate version would be nice too.
Very easy recipe. Made it at about 5pm and it was ready for dessert at about 8:30 so good timing.
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The chocolate version crossed my mind too Cathy, it would also help to thicken it up a little as it gets cold. Some dulce de lechy added for a caramel one too - another versatile recipe from isi.
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I made a mocha (chocolate & coffee) version last night & everyone loved it. My boys have requested a straight chocolate version to compare. Lovely easy recipe Isi- Thank you ;D ;D ;D
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I made a mocha (chocolate & coffee) version last night & everyone loved it. My boys have requested a straight chocolate version to compare. Lovely easy recipe Isi- Thank you ;D ;D ;D
Would you mind sharing your conversion quanitities?
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I would be very interested too!!!!!! 8)
Thanks
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I halved the total recipe (so they would be very small serves -dieting!!) but accidently added the full tablespoon of coffee so just added a tablespoon of good quality drinking chocolate.
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Hmm, that sounds good. And a plain chocolate version would also be suitable for little kids. Will have to try.
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I was thinking along the lines of blitzing some chocolate to start with then adding that instead of the coffee later. When it sets it may have a slightly less wobbly appearance (?)
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Today I will try 100% chocolate version!
I will use chocolate bar with 70% cocoa (very dark) - spray-speed 10 - maybe 20 grams!?!
I tell you about the results!
isi
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I made the chocolate version this morning and had one for dessert tonight. I only had a mixture of milk & white chocolate in the house so used both (only 70g) and used 15g cornflour. It was really nice, tasted different of course but looked just like the original one and wobbled just the same. Obviously you have to use a lot more chocolate to stop the wobble but I am beginning to like it so am not going to play around with it much more.
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This is so funny!
:D :D :D :D :D :D :D
I'm here taking my breakfast when you talk about the dinner you had!
So you think I have to put 70 grams of chocolate to be perfect???
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It's up to you isi, 70g was all I had in the house, probably would have used a bit more if I had it. 70g makes it the same texture as your original so if you are happy with that texture, go for it. It tastes really nice but then so did the coffee one - just nice to be able to vary it sometimes. I can see my grand-children preferring the chocolate one though so they will be the testers tomorrow.
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Ok - so I will put 100 grams of chocolate - hehehehe
We will not have this to be tasteless - hahahaha :-))
I will report
Thanks for everything
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Just a point about cornflour. Isi's maize flour is different from our corn flour. The one we get (Nurses) is actually wheaten cornflour. I think if you use proper cornflour made from corn, you may find it makes the custard set better.
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I used "real" cornflour & it was still "wobbly" but delicious. ;D ;D
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What we are making is a coffee custard, which will wobble, for a firmer set I think gelatin would have to be used.
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Wobbly is good once you get used to it. We are so used to our custards setting here and because this one is different, we tend to think there is something wrong. A bit of variation never goes astray and it is the lightness of this one that I love. I have made 2 batches now and apart from taking one around to Mum and DH eating 2, I have eaten the remaining 9 ramekins :-)) :-))
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Well done Judy. That is a very good advertisement for it.
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Judy, your explanation is interesting
also not forget that raw material may be a Little bit different so some things are never equal 100%!
I confess :-)) :-)) I made the Chocolate Version Yesterday Night!
When I served it - we had to Drink it - haaaahaaaaaaaah - I FORGOT TO PUT YHE EGGS!
Taste was Great
isi
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I've just made a chocolate batch and a coffee batch as well.
Chocolate - I used 20g of cocoa instead of coffee using the EDC custard recipe as a guide. Mixture tastes perfect, so will see once it's cold.
I have an experiment going too. I put half a serve of chocolate in the freezer while making the coffee batch. Once the coffee batch was ready, I carefully poured it on top of the chocolate using a spoon to help layer the flavours. It looks like it is working, will have to wait until properly set. Should look lovely if it works. Would be even better if the colours were more different. Maybe honeycomb and chocolate?
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Wow ! I can see isi's coffee cream taking off,( just like the bread ) I love the texture and don't want to change it.
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Great ideaCathy79. Did you notice how much darker isi's was to JulieO's (mine looked like JulieO's) so if you could get one batch of each colour,the contrast would be fairly marked. Or make one layer a plain vanilla flavoured 'cream', leaving out either the coffee or the chocolate. Or (oh the possibilities are endless) use white chocolate in one batch and dark choc in the other.
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Great ideaCathy79. Did you notice how much darker isi's was to JulieO's (mine looked like JulieO's) so if you could get one batch of each colour,the contrast would be fairly marked. Or make one layer a plain vanilla flavoured 'cream', leaving out either the coffee or the chocolate. Or (oh the possibilities are endless) use white chocolate in one batch and dark choc in the other.
Yes I noticed Isi's is much darker - it's the colour of my chocolate one, and my coffee batch matches JulieO's in colour. The layering definitely worked and looked really nice. And I was very happy with the amount of cocoa. I took it to my parents for dinner last night and everyone loved it. Another recipe to email mum.
Good idea to do white chocolate and dark chocolate. That would look fantastic.
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Hello cathy :)
I loved your idea!
Certainly I will also try some of these too!
Thank you and compliments to your mother ;)
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Good ideas cathy79 - would be good to have different textures too.
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Good ideas cathy79 - would be good to have different textures too.
maybe some honeycomb crumbled through the chocolate one
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Sounds good - Violet crumble pudding
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In case you didn't see my posting on another thread (I was a little excited :-)) :-))), I today turned this recipe into ice-cream and it is so good I will not need to buy Peters Light & Creamy ice-cream anymore. Today I did a chocolate version, replacing the coffee with 100g grated dark cooking chocolate to get a lovely rich colour. It doesn't set hard like a lot of other recipes or sorbet so just pour it into a freezer friendly container and spoon it out with ease when it sets a few hours later.
For a vanilla flavoured ice-cream I will swap the coffee for vanilla essence or vanilla paste.
For a fruit ice-cream I will swirl some strawberry or raspberry coulis through the mixture before it sets too much.
For coffee ice-cream, well that is the recipe as it stands.
The possibilities are endless and I am one happy little chappy today thanks to you, dear isi. :-* :-* Does life get much better than this ;) ;)
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Judy, I think you start a new thread with all your alterations to it for quick reference. ;D
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I love this JD, am going to try it straight away. What an intelligent. experimental person you are. :-)) :-)) :-)) :-)) :-)) :-)).
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I don't know about intelligent Chookie :P :P :P but I love ice-cream and have been looking for something as easy and as soft as this one turned out. I will start a new thread for it under Ice-cream as Julie suggested. Is isi in for a shock when she wakes up later and logs on to see what has happened to her recipe.
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Wow, I guess it worked! That's great. Can't wait to try a few of your ideas. Could also do caramel swirl or chocolate mint.
Judy, I can picture you walking down the freezer section of Coles looking at the ice-cream flavours, purely for inspiration now, and not buying!
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;D ;D ;D You've got it in one Cathy.
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JD, poor isi, she will be wondering about us Aussies after what we have done to her bread and coffee cream!!!!! :o :o :o :o :o
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I'm sure she will love the variations Chookie ;) ;)
Cathy, the caramel idea - dulce de lechy folded through - Yes!!! I'm sure there are dozens of ideas to take note of.
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GOOD MORNING :D
New version is being done
;D ;D ;D ;D ;D
It is great to be here ;)
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Should I confess .......... I have almost memorised this recipe!
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That's clever, wish I could but I have to get my pages out of the folder everytime I make anything, even if I make it regularly.
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I just tried a chocolate (with cocoa ... any real chocolate doesn't last long in this house when I buy it :P) version of this - yum!! Well, it's actually for dessert tonight but I just sneaked a spoonful. I didn't have as much cream as I thought, only about 70g, so I made the rest up with coconut cream as I'd already put everything else in.
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Mmm, this one's definitely a keeper! I reckon it has a similar texture/taste to Yogo (a popular chocolate dairy dessert over here) - kids love it! and grown-ups too ... I think next time I'll have to make a choc batch for the kids and the original coffee one for the grown-ups.
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Mmm, this one's definitely a keeper! I reckon it has a similar texture/taste to Yogo (a popular chocolate dairy dessert over here) - kids love it! and grown-ups too ... I think next time I'll have to make a choc batch for the kids and the original coffee one for the grown-ups.
Georgie, I made a double batch the other night and cooked for 12 minutes. Then you can add all the cream, whiz, pour half out add cocoa, whiz, pour into glasses to serve. Then pour back in the first half and add coffee, whiz, pour into glasses to serve.
Saves "cooking" two batches.
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cathy79, just loved the way you worked around this recipe.
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cathy79, just loved the way you worked around this recipe.
Gotta keep it easy as possible.
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Hmmm methinks a white choc and raspberry swirl is in order.
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Had this today and DIL suggested it would make a lovely base for Tiramisu. Think it is worth a try.
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Good thinking DH - see men have their uses !!
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Tried this recipe last night and an absolute winner, will be on our favourite list, thanks Isi. :) :) :)
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Thank you so much rainbow!
I made last night a caramell versions - very nice too ;)
regards isi
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Made this again yesterday for a visitor today but as I had no cream in the fridge, decided to do a bit of tweaking. I used 20g cornflour, 375g can light evaporated milk, 265g skim milk, 55g sugar, 1 good tablespoon coffee granules and the 2 eggs. It set perfectly with no wobble and my guest thoroughly enjoyed it.
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Good work JD. Always good to get the guests' approval. :-*
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Isi - I made this dessert tonight and it was very easy and tasted very nice. I like this recipe because you don't end up with a heap of left over egg whites or egg yokes either but it is quite mousse-like. Nice and simple.
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Yes, I like that it uses all the egg too.
I like to make a chocolate and kahlua variation.
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Sounds interesting with the kahlua - ta :-* :-*
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i will be making this dessert for my DS restaurant tonight
thanks
ciao
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This is one of our all time favorites. DIL loves it so make it when she comes, and extra for her to take home. thanks Isi.
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I think I will make this today.
As I have some berry coulis left from Christmas Day, I was womdering If I could add this instead of coffee?
Or am I better off adding vanilla essence and then pouring the coulis over it when served?
Thanks
DG xxx
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Either would work DG, it is only added at the end so you could do half and half to see which you preferred.
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Good idea JD
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Bumping :)
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GF, I make this often as it can be made several days ahead. I think it is too soft to pour berry syrupy over. You could add vanilla and swirl the berry through it. Have made it for visitors on Friday.
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Thanks for that, Chookie . . . I'm looking forward to trying this - and Judy's vanilla version also . .
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Made this again yesterday for a visitor today but as I had no cream in the fridge, decided to do a bit of tweaking. I used 20g cornflour, 375g can light evaporated milk, 265g skim milk, 55g sugar, 1 good tablespoon coffee granules and the 2 eggs. It set perfectly with no wobble and my guest thoroughly enjoyed it.
I had no cream so I have just made this using JD's tweak. I also changed it to 1 tbl cocoa and 2 squares dark chocolate instead of the coffee. Just had a quick taste when it was still hot and it is like a chocolate custard - would have loved to add a 1/4 cup of baileys but we were out 😯😯😯😳 don't know how that happened?
Will let you know in a couple of hours how this tastes! And if it sets.
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Interesting tweets girls. My DIL loves the original. I make it for her when she comes.
Snappy, will be interested to hear how it goes.
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It came out just like Choc yogo! So DH was very impressed 😃
Only thing is that it does form a skin when cooling like custard so I would cover with gladwrap next time otherwise it is perfect. It will be a staple around here 😛
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Thanks snappy, sounds delicious.