Who wouldn't like to bite into something sweet from time to time. Maybe even unhealthily sweet. We bring you great recipes for sweet desserts that couldn't be complete without tea or coffee!
Mini cheesecakes with Earl gray tea and blueberries
You need:
- 280 g of soft cheese (e.g. mascarpone or Philadelphia)
- 125 g crushed biscuits
- 1 tablespoon of lemon zest
- 40 g of melted butter
- 4 slices of gelatin
- 200 ml of whipping cream
- 1 tea bag Earl Gray
- 100 g of granulated sugar
- 125 g of fresh blueberries
How to do it:
Bodies: Spread 8 round metal molds with a diameter of about 6-7 cm on a baking sheet. Mix crushed biscuits, lemon zest and melted butter. Divide the mixture into molds and press firmly. Let them cool completely while you prepare the filling.
Filling: Soak gelatine in a bowl of cold water until soft, then drain well. Meanwhile, heat 75ml of whipping cream in a small saucepan. Bring it almost to a boil and add the tea bag. Leave to soak for about 10 minutes and then remove the bag. Add the soaked gelatin and stir until dissolved. (The cream may need to be warmed up a bit.) Whip the remaining cream until stiff. Mix together the soft cheese and sugar until smooth. Gradually whisk the tea mixture of gelatin and cream into the cheese mixture and finally carefully stir in the whipped cream. Gently fold about three-quarters of the blueberries into the mixture. Allow the mixture to thicken slightly to hold the blueberries in, then divide into round molds. Leave to cool for 3 hours.
To decorate: just before serving, lightly warm the molds with a warm, wet cloth, and then press the cakes from the bottom up. Garnish each cheesecake with the remaining blueberries and you're done!
(Other similar recipes: www.philly.cz)
Tubes with coffee filling
For the cream:
- 1 egg
- 70 g of granulated sugar
- 2 teaspoons of instant coffee
- 2 spoons of coffee liqueur
- 250 g of butter
For tubes:
- 250 g plain flour
- 100 g of powdered sugar
- a pinch of baking soda
- 100 g of warmed honey
- 2 small egg yolks
- 2 tablespoons of milk
- lard or grease to lubricate the metal tubes
To finish:
- 100 g of cooking chocolate
- approx. 1 tablespoon of solidified fat for toppings
Preparation process:
- In a water bath, beat eggs with sugar and instant coffee until thick, cool, then beat in coffee liqueur and softened butter. Put the prepared cream in the cold.
- Sift flour with sugar and soda, mix in honey, egg yolks and milk. Wrap the prepared dough in cling film and let it rest in the cold for at least one day.
- Preheat the oven to 180 °C, grease tubes with a smaller diameter of approx. 1-2 cm with lard. Roll out the dough until thin, cut into squares, roll into tubes and bake for about 6-7 minutes.
- Fill the baked and cooled tubes with cream using a pastry bag, set aside in the cold.
- Dip the cooled tubes on both sides in warmed chocolate mixed with solidified fat. Place them on baking paper, let them harden and refrigerate for another 24 hours.
(Source: www.idnes.cz)
Kávová Panna Cotta
You need:
- 400 ml whipping cream (min. 35%)
- 75 ml of milk
- 100 g cane sugar
- 50 ml of espresso (from 1 and 1/2 teaspoons of coffee)
- 3 slices of gelatin
- Cold water
Coffee jelly layer:
- 100 ml of strong espresso
- spoon of cane sugar
- 1 slice of gelatin
- (optional: 1 tsp rum)
Preparation process:
- Place the gelatin slices in cold water and let them swell (5-10 minutes). We brew 50 ml of strong coffee (for example Excelsior Espresso) and prepare glasses or bowls into which we will pour the mixture.
- Mix cream, milk, sugar and prepared coffee in a saucepan. Cook everything slowly over medium heat, stirring occasionally. Bring to a boil and remove from the heat.
- We squeeze the gelatin slices thoroughly in our hands and mix them into the warm coffee mixture. Stir until the slices are completely dissolved and pour into the prepared glasses. (This volume is enough for about 6 small glasses.)
- Refrigerate the panna cotta glasses for at least 3 hours.
Jelly Layer:
- Let the gelatin slice swell in cold water and brew another 100 ml of strong coffee.
- Dissolve a spoonful of sugar (and a spoonful of rum) in the still hot coffee. We thoroughly squeeze out the gelatin slice and mix it into the warm coffee.
- Pour a little of the resulting mixture onto the hardened panna cotta and let it harden again for at least an hour.
(Source: www.bakesofjane.cz)
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