Coffe Desert

8/20/2019 Coffe Desert

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COFFEE &DESSERTMATCHINGRECIPE BOOKBy Cafédirect


2/25

"Welcome to the limited edition Coffee &Dessert Matching Recipe Book, brought toyou by coffee connoisseurs Cafédirect.

“At Cafédirect we love experimenting withcoffee so we set a challenge for peopleto come up with a recipe to match thefour coffees from our single origin range.Throughout this book we will featurethe 16 shortlisted recipes - one for eachcoffee - that were tempting, creative andtasty enough to be deemed the perfectcomplement to the flavours and aromasfound in these gourmet coffees. Eachcoffee has four original recipe suggestionsto match with it, as well as a tasting guide,making this an indispensable companionto help you discover the exciting worldof coffee matching and begin someadventures of your own...”

Thierry Akroman

coffee expert, Cafédirect


3/25

Just as particular types of wine go bestwith certain foods, so particular coffeeprofiles fit better with certain flavourcombinations. To really delight your guests’

taste buds, ensure that you select yourcoffee and dessert combination carefully.Use this wheel to determine the tastes andaromas present in your chosen dessert – isit sweet, creamy, spicy, zesty? Then selectthe best coffee to match by using the foodpairing notes below.

Over the next few pages you’ll find somefamiliar coffee profiles to help begin yourmatching experience:

Bright and Citrus Dark Chocolate and Nutty Vanilla and Honey Delicate and Floral

To make it even easier, we’ve profiledCafédirect’s award-winning single origin

coffees so that you can pick the right oneto complement your chosen dessert.

HOW TOIDENTIFYYOURCOFFEE

C o f f e e B l o s s o m

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C o r i a n d e r S e e d s

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B a k e r s

D a r k C h o c o l a t e S w i s s B u t t e r

P i n e y B l a c k C u r r e n t - l i k e

C a m p h o r i c

C i n e o l i c

C e d a r P e p p e r

C l o v e

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B u r n t

C h a r r e d

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P u r g

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S m o k y

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Tastes Aromas


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Example:

Cafédirect Kilimanjaro Roast& Ground Coffee

Grown on the fertile red volcanic soils of

Mount Kilimanjaro, this coffee is madefrom the finest Arabica beans, nourishedby pure mountain streams from meltingsnows at the summit. The beans aremedium-roasted to produce a refreshing,aromatic, clean and intense flavour.

Kilimanjaro can be considered the whitewine of the coffee world and it has distinctiveberry and citrus characteristics, resulting ina bright and lively combination. This coffeewould be a great accompaniment to anydesserts with a prominent citrus flavour –lemons, oranges, blueberries, rhubarb andeven kiwis.

Match this with:Try pairing aromatic, citrus coffees withlemon meringue pie, orange sorbet, keylime pie, lemon parfait, rhubarb crumble,fruit salads, lemon velvet cream pie,candied orange cake, orange torte, lemonchiffon cake, lemon and poppyseed muffinsand blueberry pancakes.

BRIGHT&CITRUS


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Method:

Finely zest and half both lemons. Peel, coreand half the 4 quinces.

Rub the fruit with the lemon halves toprevent discolouration.

Melt the butter in a pan, add the castersugar and stir.

Cook over a medium heat until deepgolden brown.

Add the quinces to the melted caramel, cutside up, and cook for 15-25 minutes untilcaramelised and softened.

Turn once.

Remove from the heat, and cool for 15minutes. Pre-heat oven to 190°C.

Transfer the quinces to a tin, cut side up,sprinkle over the grated lemon zest andpour over any remaining caramel.

Roll out the pastry to about 1” larger thanthe dish.

Drape the pastry over the fruit, tuck theedges around the quince and into the sidesof the tin.

Bake in pre-heated oven for about 20-25minutes.

Allow to cool, and use a flat plate to invert.Serve with crème frâiche or vanilla icecream.

Ingredients:

200g sweet shortcrust pastry4 large quinces2 lemons125g unsalted butter175g Fairtrade caster sugarCrème frâiche / vanilla icecream to serve (optional)

QUINCETARTTATIN

Recipe by:

MICHELEPLATMAN


6/25

Method:

Preheat your oven to 175°C and lightlygrease the bottom of a 13” by 9” tin.

In a saucepan combine the blueberries,orange juice, 2 tablespoons of sugar andcornstarch; stir until dissolved.

Cook over a medium heat stirring untilthick and bubbly, then set aside to cool.

Combine the flour, oats, brown sugar, andthe nuts in a large bowl.

Cut in the butter and mix in until themixture resembles coarse crumbs.

Set aside one cup of the mixture for thetopping.

Use the remaining crumble mixture as thebase for the recipe.

Press this firmly into the bottom of yourbaking tray and cook for ten minutes.

Use a blender to combine the creamcheese, eggs, brown sugar, lemon juice,and peel until well mixed.

Pour the mixture on top of the baked base.Top with the blueberry mixture.

Sprinkle the remaining cup of crumblemixture over the top, then bake in theoven for 20 -25 minutes, until the top hasbrowned.

Ingredients:

For the filling:150g chopped blueberries60ml orange juice2 tbsp Fairtrade caster sugar2 tsp cornstarch225g cream cheese, softened2 free range eggs100g Fairtrade brown sugar2 tbsp lemon juice

1 tsp grated lemon peel

For the base:150g flour65g rolled oats135g Fairtrade brown sugar75g chopped nuts120g butter or margarine

BLUEBERRY& LEMONCHEESECAKE

Recipe by:

KATIEFURLONG


7/25

Method:

Pre-heat oven to 190°C and line a 13” x 9”swiss roll tin with greased non-stick bakingpaper.

Whisk the egg yolks, half the caster sugarand the orange rind, then fold in the flourand ground almonds.

Whisk egg whites in a separate bowl untilstiff. Gradually whisk in remaining caster

sugar.

Fold a quarter of the whites into the yolkmix, then fold in the rest. Spoon into thetin and smooth flat.

Bake for 10 minutes until spongy to thetouch. Cover and cool for 1 hour.

Sprinkle a sheet of non-stick baking paperwith caster sugar, turn the sponge onto it,carefully removing the lining paper.

For the filling, whip the cream until justpeaking.

Stir in yoghurt, icing sugar, orange juiceand whisk again until peaking.

Spread the filling to within 1cm of the edgesof the sponge and spread the passion fruitpulp on top.

Starting at one of the short ends, carefullyroll using the paper to help and turn onto aplate so that the join is underneath.

Dust with icing sugar and chill until readyto serve.

Ingredients:

For the sponge:5 large free range eggs115g Fairtrade caster sugar,plus extra for sprinklingFinely grated rind ofhalf an orange25g plain flour, sifted40g ground almonds

For the filling:

142ml double cream142ml natural low fat yoghurt3 tbsp Fairtrade icing sugar,plus extra for dusting3-4 tbsp fresh orange juice4 passionfruit, halved andpulp removed

ORANGE &PASSIONFRUITROULADE

Recipe by:

LYNNFURNIVAL


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Method:

Melt the butter in a pan, add the Amarettibiscuits, hazelnuts and grated cardamom.Transfer to a 28cm springform cake tin andleave to cool.

Bring the carrot and chilli mixture slowly tosimmer until it caramelises, then pour ontothe biscuit so it forms an even layer.

Melt the chocolate and butter in a bowlheated over pan of simmering water, addespresso, cardamom, hazelnuts and vanillaessence.

Leave to cool. Heat the egg yolks andtwo tbsp sugar over the simmering pan ofwater. Whisk until warm then transfer to anelectric mixer and mix until the yolk is paleand fluffy.

Fold into chocolate mixture. Whisk theegg whites in a clean bowl until stiff, andfold into the chocolate mixture.

In a bowl set over ice, whip the creamuntil stiff and fold into chocolate mixture.Spoon onto the biscuit and carrot/chillicaramel layer, and spread evenly. Coverand chill for 2 hours.

Ingredients: Biscuit Base:250g Amaretti biscuits, crushed120g unsalted butter2 tbsp chopped hazlenuts3 cardamon pods, grated

Caramelised carrot and chilli layer:2 tbsp shredded carrot2 tbsp shredded chilli25g unsalted butter4 tbsp Fairtrade muscavado sugar

Cardamom, Hazelnut &Chocolate mousse:300g Fairtrade bittersweetchocolate, broken into pieces2 tbsp hazelnuts4 cardamom pods, grated45g unsalted butter5 free range separated eggs4 tbsp Fairtrade caster sugar230ml double cream1 tsp vanilla extractShot of espresso made withCafédirect Machu Picchu coffee

CARDAMOMCHOCOLATEMOUSE ON ANAMARETTI BISCUITBASE, WITHHAZELNUTS

Recipe by:

SASKIAROGERSONWINNER OF THECAFÉDIRECT

COFFEEMATCHINGCHALLENGE


11/25

Method:

Heat oven to 180°C.

Melt the butter and chocolate in a bowlabove a pan of boiling water.

Beat chestnut purée and brandy ina small bowl.

Whisk eggs, sugar and vanilla in a largebowl until pale and thick (about 5 minuteswith an electric hand mixer).

Fold the chestnut mix into the eggs,then fold in the almonds and thechocolate mixture.

Pour into a clip sided greased 20cm tinand bake for 25 minutes.

Cool on a wire rack. Melt white chocolateand drizzle over the top.

Ingredients:

200g Fairtrade plain

chocolate, broken into squares150g butter50ml brandy150g unsweetenedchestnut purée4 free range eggs100g Fairtrade caster sugar2 tsp vanilla essence90g ground almonds30g Fairtrade white chocolate

CHOCOLATECHESTNUTTORTE

Recipe by:

JANICEPAPWORTH


12/25

Method:

Line a small flan case with pastry and bakefor 5 minutes.

Heat the cream, dark chocolate and castersugar in a bowl for 1-2 minutes.

Cool for 1 minute and stir until chocolatefully melts. Set aside for 5 minutes to cool.Whisk in one egg and a teaspoon of vanillaessence.

Place the cherries in the flan case andcover with the chocolate mix.

Bake in the oven for 25 minutes until setand chill in the fridge for 3 hours beforeserving, dust with icing sugar or cocoapowder.

Ingredients:

125ml single cream75g Fairtrade dark chocolate2 tbsp Fairtrade caster sugar1 free range egg1 tsp vanilla essence1 tin stoned cherries1 box pre-rolledshortcrust pastry

CHOCOLATECHERRY TART

Recipe by:

LAURADRAPER


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Method:

Preheat oven to 180°C. Grease and line aloaf tin.

Sift the flour, cocoa powder and mix with

the sugar.

Rub in the butter until it resembles finebreadcrumbs.

Add vanilla essence, milk and eggsand beat well.

Pour cake mixture into the loaf tinand bake for 1 hour.

When finished, bring the orange rind, juiceand sugar to the boil in a saucepan. Simmeruntil the mixture is thick and syrupy.

Do not overboil or the syrup will setrock hard.

Make holes in the cake with a skewer andpour the syrup over whilst hot.

Let the syrup soak in and leave to cool untilsyrup has solidified slightly.

Ingredients:

For the cake:200g self raising flour2 tbsp cocoa powder200g Fairtrade caster sugar

125g soft butter or margarine1 tsp vanilla essence2 free range eggs, beaten175ml milk

For the syrup:Rind and juice of 1 orange125g Fairtrade caster sugar

CHOCOLATEORANGEDRIZZLE CAKE

Recipe by:

ALEXHILBROWN


14/25

Example:

Cafédirect Mayan Palenque Roast& Ground Coffee

Mayan Palenque beans are expertly grownat high altitude in the green fertile highlandsof Chiapas, deep in the rural southern he artof Mexico, close to the Guatemalan border.The lush area around the ancient Mayansite of Palenque is perfect coffee growingcountry, resulting in a rounded Arabicablend with a velvety smooth texture. Thissmooth coffee has delicate overtones ofvanilla, with a hint of honey.

Mayan Palenque is perfect with anythingsweet, creamy and soft, especiallycaramelised or with vanilla essence. Becareful not to match with citrus flavoursas this will clash with the soft tones of thecoffee.

Match this with:Match this coffee with creamy, vanilladesserts such as tiramisu, crême caramel,crême brûlée, rice pudding, vanillapannacotta, vanilla mousse, bread and

butter pudding, caramel éclairs, vanilladoughnuts, vanilla fudge, toffee and pecanpie, caramel shortbread, millionaire’sshortbread, waffles, vanilla pancakes andvanilla cheesecakes.

VANILLA&

HONEY


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Method:

Crush biscuits and layer the bottom ofa serving dish and pour the coffee andamaretto over.

In a separate bowl, mix the mascarponecheese,

whipped cream, some more amaretto(about the same amount as for the base)and the vanilla essence until well blended.

Add icing sugar to taste.

Carefully spread over biscuit base andleave to chill for at least a couple of hours.

Dust with cocoa powder.

Ingredients:

1 pack Amaretti biscuits1/2 cup strong black CafédirectMayan Palenque coffeeTwo sloshes of amaretto liqueur250g mascarpone cheese284ml double cream, whipped1/2 tsp vanilla essenceFairtrade icing sugar to tasteCocoa powder to dust

VANIRAMISU

Recipe by:

SOPHIEBEHRMAN


16/25

Method:

Soften the leaf gelatine in warm water.Heat the milk, cream, sugar and vanilla ina small pan till it reaches simmering pointand turn off.

Take the gelatine out of the water, squeezedry then add to the cream mix and stir untilmelted.

Add the Grand Marnier.

Strain the mixture through a fine sieve,

and pour into metal pudding moulds orramekin dishes.

Leave to set for at least 2 hours.

Heat the oven to 180°C and line a bakingsheet with non-stick baking parchment.Melt the butter with the demerara sugarand honey.

Mix the flour, candied peel, cherries andalmonds together.

Stir the flour mix into the melted butterand sugar.

Spoon small teaspoons of the mixture ontothe parchment, allowing at least an inchbetween each.

Cook each batch for six minutes, removingonce they have spread and turned a lightcaramel brown.

Leave to cool on the baking sheet for aminute before sliding out onto a coolingrack.

Serve each panacotta with a Florentineand a splash of Grand Marnier to taste.

Ingredients:

For the Panacotta:240ml double cream120ml full cream milk1 vanilla pod split in half,seeds removed but retained1 tbsp Fairtrade caster sugar1 tbsp Grand Marnier3 sheets leaf gelatine

For the Florentines:50g butter50g Fairtrade demerara sugar

2 tbsp clear runny honey1 tbsp plain flour8 glacé cherries, finely chopped50g candied peel, finely chopped50g flaked almonds, toasted andlightly crushed

FLORENTINEPANACOTTA

Recipe by:

FIONAMACLEAN


17/25

Method:

Crush the biscuits in a bowl and combinewith the melted butter.

Press into the base of a cake tin and set inthe fridge.

Heat the butter, 65ml of the double cream,condensed milk, brown sugar and golden

syrup in a saucepan for five minutes untilthickened.

Allow to cool.

Put the oven on to 160°C.

Crush the honeycomb bars into smallpieces in a bag then put aside.

Beat the cream cheese and castersugar together.

Add the eggs one at a time, beating untilmixed after each.

Add the sour cream, 125ml of double creamand the lemon juice and beat well.

Pour the cream cheese mix over the biscuitbase and sprinkle over the honeycomb.

Bake in the oven for 60 - 75 minutes.

Allow to cool and top with caramel sauceand serve.

Ingredients:

250g digestive biscuits95g melted butter20g butter190ml double cream4 free range eggs65ml condensed milk60g Fairtrade brown sugar1 tbsp golden syrup

150g honeycomb bars500g cream cheese100g Fairtrade caster sugar125g sour cream1tbsp lemon juice

HONEYCOMB& CARAMELCHEESECAKE

Recipe by:

LAURADRAPER


18/25

Method: Whisk the mascarpone, icing sugar, vanillaand egg yolks together until smooth andlight. Stir in the chopped figs and walnuts.Line 4 holes of a 6-hole muffin tin withclingfilm and divide the mixture betweenthem. Freeze overnight.

Preheat oven to 180°C. Beat together the

sponge ingredients. Divide the mixturebetween 4 holes of a 6-hole muffin tin andbake for 10-15 minutes or until golden andcooked through. Turn out of the tins andleave to cool upside down.

Turn the oven up to 230°C. Whisk eggwhites to soft peaks. Add the cream oftartar and whisk again. Mix together themuscovado and caster sugar until there areno lumps, and whisk into the egg whitesuntil glossy and smooth. Drizzle in thehoney and fold through with a metal spoon.

Slice the tops off the sponges to createcircles about 1.5cm thick. Brush the spongebases with Madeira or Marsala wine. Linea baking tray with greaseproof paper orparchment. Place the sponge circles onto

the baking tray, then turn out an ice creamportion on top of each sponge and removethe cling film. Spoon the meringue mixtureon top of each portion and use a knife tospread over the top and sides. Bake for 2minutes until the meringue is golden allover. Serve immediately.

Ingredients:

For the Sponge:1 free range egg60g butter60g Fairtrade caster sugar60g self raising flour1 tbsp Madeira or Marsala

For the Ice Cream:

2 free range egg yolks225g mascarpone cheese50g Fairtrade icing sugar1 vanilla pod4 dried figs, chopped finely

For the Honey Meringue:2 free range egg whitesPinch cream of tartar60g Fairtrade caster sugar20g Fairtrade lightmuscovado sugar25g honeyHandful flaked almonds

HONEY,FIG &MADEIRABAKEDALASKAS

Recipe by:

KATEFORD


19/25

Example: Cafédirect Cloud Forest Whole Beans

These 100% Arabica beans are hand-pickedin the beautiful cloud forests of Nicaragua,hence the evocative name. Mediumroasted for a velvety smooth character,these beans have a sweet floral acidity witha twist of grapefruit. Cloud Forest coffeeworks best with sweet, fruity, puddings.

Match this with:Pair delicate, floral coffees with spiced,fruit-based desserts such as Christmaspudding, mince pies, mincemeat tarts,fruit cake, cinnamon twists, raisin whirls,stuffed baked apples, caramelised oranges,grapefruit granita, chocolate coveredraisins, oatmeal and raisin cookies, rum andraisin cheesecake, poached pears, breadand butter pudding, raisin flapjacks andprune ice-cream.

DELICATE&FLORAL


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Method:

Gently warm the cream in a pan and addthe star anise and cinnamon stick.

Remove from the heat, cover with a lid and

allow the spices to infuse for one hour.

Meanwhile, whisk the egg yolks and sugaruntil pale and shiny.

Set oven to 130°C.

Reheat the cream to approx 40°C and addthe whisked yolks and sugar.

Remove the cinnamon and star anise andpour the mixture into 4 ramekins.

Place them in a bath of cold water andbake in a 130°Coven for 90 minutes.

Chill in the fridge.

Sprinkle demerara sugar over the top andcaramelise with a blowtorch or under thegrill to give the characteristic caramelisedtopping.

Ingredients:

400ml double cream5 medium free-range egg yolks40g Fairtrade caster sugar1 star anise

1 cinnamon stick1 tbsp Fairtrade demerara sugarSTARANISE &CINNAMONCRÈMEBRÛLÉE

Recipe by:

CELINAMANN


21/25

Method:

Mix biscuit crumbs, dried fruit, nuts, groundalmonds, jam and orange zest in a largebowl.

Add sufficient rum to make a stiff mixture.Form mixture into walnut-sized balls andcoat lightly in cocoa powder.

Decorate each with a thinly rolled, unevenshaped piece of white marzipan toresemble icing.

Add glacé cherries and angelica toresemble holly berries and leaves.

If preferred, decorate truffles by coating inmelted chocolate and leaving to set.

Ingredients:

175g digestive biscuit crumbs50g chopped dried fruits50g chopped mixed nuts, toasted50g ground almonds50g apricot jamGrated zest of 1 orangeDark rum to tasteWhite marzipan, angelicaand glacé cherries to decorateFairtrade cocoa powder,to decorate

CHRISTMASPUDDINGTRUFFLES

Recipe by:

SUEDANIELS


22/25

Method:

Heat the oven to 180°C and grease and linea cake tin.

Sift the dry ingredients together.

Combine the bananas, egg, margarine andbrown sugar in a separate bowl and blend.

Add in the dry ingredients and raisins, mixwell. Add a little of the remaining rum untilthe mixture is a sloppy consistency andpour into the prepared cake tin.

Bake for 35-40 minutes (or until a skewerinserted into the cake comes out clean).Cool on a rack for a few minutes.

Ingredients:

A good handful of raisins,soaked in rum3 overripe bananas, peeled200g plain flour2 tsp baking powder2 tsp baking soda50g Fairtrade brown sugar75g margarine1 free range egg

Recipe by:

ALEXHILBROWN

SPICED RUM& RAISINBANANACAKE

M h dI di


23/25

Method:

Using a food processor, pulse the flour,cardamom, lemon zest, salt and sugaruntil combined. Add the butter and pulseuntil the mixture resembles breadcrumbs.Add the egg yolk and water/lemon juiceuntil the pastry begins to form. Form thepastry into a ball and refrigerate for atleast one hour. Preheat the oven to 220°C.Press the pastry dough firmly into tarttins and prick with a fork. Place a sheet ofparchment paper over the dough and fillwith baking beans. Put into the freezer for

a few minutes so the dough can harden,then bake for about 15 minutes until theedges begin to turn golden. Remove thebeans and parchment paper and bake fora further 10-15 minutes until the crust hasturned golden brown. Remove and cool.

Heat the cream and lavender buds in asaucepan to a simmer. Cover and removefrom heat; allow to steep for 20 minutes.Place the chopped chocolate and honey ina large bowl and place a fine sieve on top.Add the butter to the cream and lavenderand return to a simmer. Remove from heatand pour the hot cream mixture throughthe sieve over the chocolate/honey. Besure to press out all of the liquid from thelavender buds.

Whisk the cream and chocolate togetheruntil smooth. Pour into the preparedpastry tarts. Allow the tart to set at roomtemperature for a couple of hours.

For the caramelised oranges, heat a fryingpan and place the orange segments in thepan. Cook for one minute without turningthen cook on the other side for a further 30seconds. Add the sugar and heat gentlyuntil melted and caramelised.

Ingredients:

For pastry:260g plain flour1 tsp ground cardamom1 tbsp fresh lemon zest1/2 tsp sea salt50g Fairtrade sugar7 tbsp butter, cut into piecesand chilled1 large free range egg yolk1 tbsp lemon juice2 tbsp water, chilled

For chocolate ganache:280ml double cream50g culinary lavender340g Fairtrade darkchocolate, chopped3 tbsp honey2 tbsp butter

For caramelised oranges:2 oranges (peeledand segmented)2 tbsp Fairtrade caster sugar

CHOCOLATECARDAMOM &LAVENDERTARTLETSSERVED WITHCARAMELISEDORANGESRecipe by:ANGIE

HOGGETT


24/25

About Cafédirect

At Cafédirect, we know that the best coffeestarts with the best growers.

So we source exclusively from smallholdergrowers whose personal care and attentionleads to an extra special taste.

But small isn’t always beautiful.

Smallholder growers in remote communitiesare the least able to realise the benefits oftheir harvest, and most vulnerable to riskssuch as climate change.

That’s why we do things differently.

We go direct, working in partnershipwith smallholder growers, to cut out themiddleman, and give growers a greatershare of the benefits. It’s the perfect blend!

www.cafedirect.co.uk


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2012

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Coffe Desert