Coffee cookbook

(For 4 people)

Ingredients: 1 cup of brewed Aromatica Zicaffè coffee, 350g of all-purpose flour, 200g of sugar, 100g of butter, 3 eggs, pinch of salt, 1½ teaspoons of baking powder.

Instructions: Mix all the dry ingredients in a bowl except the sugar. Cream the sugar with the eggs and butter and blend until creamy, pale yellow and frothy. Add the coffee and dry ingredients to blend quickly for 5 minutes until well amalgamated. Lightly butter and flour a cake pan and pour the cake mixture into the pan. Bake in a pre-heated oven at 180° Centigrade for 50 minutes. Take out when a tooth pick comes out clean after being inserted into the cake. Let it cool and then dust with powdered sugar. You can cut it in half and spread a cream sauce such as zabaglione between the two layers and then sandwich them together if you like.

(For 4 people)

Ingredients: 5 eggs, 2 cans of condensed milk, 1 cup of brewed Aromatica Zicaffè coffee, 1 cup of milk, 1 teaspoon of cognac.

Instructions: Pour the beaten eggs into a bowl, add the condensed milk, the coffee all passed twich through a medium coulis and finally pour the cognac in last. Put some honey on the bottom and sides of an oven proof terrine and then pour the flan cream. Put the terrine in another pan with water at the bottom so that it bakes bain marie (double boiler). Bake at 180° Centigrade for 35 to 40 minutes until it firms up. Let it cool and serve.

(For 4 people)

Ingredients: 6 1/4 cups brewed of Gustosa Zicaffè coffee, 1 cup of heavy whipping cream, 6 1 oz shot glasses of good quality vodka, shaved ice, 6 ½ teaspoons of sugar.

Instructions: Sweeten the coffee while it’s still hot (freshly brewed) with the sugar and then add the 6 shot glasses of vodka. Pour the coffee, vodka and sugar mixture into the serving glasses and when ready to serve spoon 2 or 3 tablespoons of shaved ice and add a bit of heavy cream to each glass, mix well and serve.

(For 4 people)

Ingredients: 3 ¼ cups of Gustosa Zicaffè brewed espresso coffee, 250 of fresh ricotta cheese, 1 tablespoon of coffee liqueur, 1 box of amaretto biscuits (250g).

Instructions: Mix the ricotta well with the coffee liqueur and then chill in the refrigerator. Dip the amaretto biscuits quickly in the coffee, spread the chilled coffee flavoured ricotta cream on the flat side of each amaretto biscuit and then press 2 biscuits together. Chill the amaretto biscuits well and serve them cold.

(For 4 people)

Ingredients: 200g of butter, 200g of sugar, 200g of dark chocolate chopped finely, ½ cup of brewed Gustosa Zicaffè espresso coffee, 1 shot glass (2 oz) of good quality cognac.

Instructions: Mix the room temperature butter with the sugar in a bowl, mix until you obtain a soft cream, add the finely chopped coffee and mix until the chocolate has melted. Add the coffe and the cognac and continue to mix until everything is homogenous and you have a silky, glossy cream. Pour the coffee and chocolate pudding into the serving cups or glasses and chill for 3 ½ hours until the pudding is set firm. Serve cold.

(For 4 people)

Ingredients: 4 ¼ cups of brewed Gustosa Zicaffé espresso coffee, 4 egg yolks, 4 2oz shot glasses of cognac, 2oz of vanilla syrup, crushed ice, 100g of sugar.

Instructions: In a bowl beat the eggs yolks with the sugar until the cream becomes pale yellow and frothy. Pour this egg and sugar cream into a blender and add the coffee, vanilla syrup, cognac and ice. Blend this mixture at low speed for approximately one minute and then increase the speed to high for a few minutes. Pour into cocktail glasses and serve.

(For 4 people)

Ingredients: 2 ¼ cups of brewed Aromatica Zicaffè coffee, 2 heaping tablespoons of all purpose bleached flour, 5 eggs, 1 cup of whole milk e approximately 1 teaspoon of butter.

Instructions: Pre-heat the oven to 180°.Separate the eggs and beat the egg whites until they form soft peaks and are soft and glossy. Melt the butter in a small pan at low heat, add the flour and warm milk and coffee. Stir gently at low heat for about 12 minutes. When the mixture thickens take the pan off the heat and allow it to cool. Once cooled begin to add and gently fold in the egg yolks one at a time. And the whipped egg whites. Pour the soufflé mixture into buttered ramekins or soufflé pan and bake them for about 30 minutes. When you see the soufflé rise and turn slightly golden, take it out of the oven and serve.

(For 4 people)

Ingredients: 2 tablespoons of brewed Dolce Zicaffè espresso coffee, 125g of butter, 100g of caramelized sugar, 1 egg, 1 tablespoon of water, 200g of ladyfinger biscuits, ½ cup of white rum, 1 cup of water; for decorating the Charlotte: 30g di Chantilly cream and caramelized coffee beans.

Instructions: Melt the butter and beat it with the caramelized sugar, slowly add the egg, the coffee that has been diluted with a bit of water. Dip the ladyfinger biscuits into rum (diluted with a little water) and then layer them. Fill the dish with the coffee cream and layers of ladyfinger biscuits. Finish with a layer of ladyfinger biscuits and chill the Charlotte in the refrigerator for 3 hours. When ready to serve, decorate with Chantilly cream (drizzle it from a spoon on the Charlotte) and sugared or caramelized coffee beans and serve.

(For 4 people)

Ingredients: 2 cups of heavy whipping cream, 4 ¼ cups of brewed Aromatica Zicaffè coffee, 2 tablespoons of finely ground corn flour, 3 eggs, 1 teaspoon of a dry liqueur such as rum.

Instructions: Mix the heavy cream, coffee and corn flour, heat on low heal, gently bring to boil and mix for 3 minutes. Take off the heat and add the 3 beaten egg yolks that have been beaten and put the pot on the burner to cook gently on low heat. All the cream to cool and add the egg whites that have been beaten into soft white peaks. Add the rum and then take the pudding mixture and pour portions out into serving bowls and allow to chill for 2 hours. When ready to serve, add a dollop of whipped heavy cream to each pudding bowl and serve.

(For 4 people)

Ingredients: 100ml of brewed Gustosa Zicaffè espresso coffee, 125g of good quality dark chocolate, 4 eggs, 250ml of heavy whipping cream, 1 tablespoon of Borghetti coffee liqueur, 100g of sugar, dark chocolate shavings.

Instructions: Melt the chocolate in a double boiler at low heat, once melted take off the heat and the egg yolks and the coffee, mix well. Whip the heavy cream in a bowl and add the coffee liqueur to the whipped cream. In a separate bowl whip up the egg whites until it increases in volume into glossy soft peaks, gradually add the sugar to the beaten egg whites. Add the whipped cream to the egg and chocolate mixture and then delicately fold in the egg whites. Put the ice cream base mixture in a freezer proof container and put in the freezer for 5 hours. Serve the ice cream by decorating it with dark chocolate shavings and a biscuits.

(For 4 people)

Ingredients: 6 ¼ cups of brewed Aromatica Zicaffè espresso coffee, 3 tablespoons of sugar, 5 tablespoons of heavy whipping cream, 3 tablespoons of crushed ice.

Instructions: Put all the ingredients in a blender and start blending at low speed initially for 30 seconds and then increase the speed to high for a couple of minutes. Serve in chilled tall glasses.

(For 4 people)

Ingredients: 50g. of Antico Aroma Zicaffè coffee beans, 500g of fresh ricotta cheese, 1 cup of whole milk, 100g of sugar, 4 ¼ cups of brewed Gustosa Zicaffè espresso coffee, 2 (1oz) shot glasses of rum, 4 short crust biscuits, 1 inch piece of candied lemon peel.

Instructions: Whip the milk into the ricotta cheese in a bowl until frothy. Blend in the sugar, coffee, rum, the short crust biscuits (crumbled) and diced candied lemon peel. Spoon the dessert mixture into serving bowls decorate each bowl with coffee beans and chill in the refrigerator for 2 hours. Serve chilled.

(For 4 people)

Ingredients: 2 cups of brewed Aromatica Zicaffè espresso coffee, 1 tablespoon of finely chopped orange peel, 4 (1oz) shot glasses of cognac, ½ cup of whipped whipping cream.

Instructions: Mix the espresso coffee while still hot with the sugar, finely slivered orange peel and cognac, serve the coffee in espresso cups with a teaspoon of whipped cream and a piece of orange peel for decoration.

(For 4 people)

Ingredients: 6 ½ cups of brewed Aromatica Zicaffè espresso coffee, 3 cups of whole milk, 4 egg yolks, 150 ml of virigin quality Marsala, 150 ml of pure alcohol (for making liqueur), a few drops of vanilla, 600g of sugar.

Instructions: Make the coffee, whip the egg yolks with 300g of sugar boil the milk with the remaining 300g of sugar, add the coffee to the milk and sugar preparate il caffè. Add the coffee to the milk and sugar mixture and then add this to the egg yolk cream, mixing gently. Allow this mixture to cook and then add the marsala, vannilla essence and alcohol, mixing continuosely. Pour this liquid into a steriized porcelain or terracotta bottle. Seal the bottle and store. When ready to serve shake the bottle well and serve.

(For 4 people)

Ingredients: 4 ½ cups of brewed Aromatica Zicaffè espresso coffee, 1 tablespoon of sugar, a few leaves of peppermint or mint a few cloves.

Instructions: Prepare strongly brewed espresso coffee, add the sugar, let it cool, add a few ice cubes, the mint leaves and the cloves before serving. Serve chilled.

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