Ok guys... For those that know me I’m a BIG coffee lover! Like, I really, really love coffee. It’s my Mumma secret weapon! So you can imagine my excitement when I was invited to attend the launch of LOR Barista Coffee Machine. As if that wasn't enough, I got to meet Manu! Omg, double dream come true. We tasted the different espressos and checked out the new machine - epic, by the way! It’s ideal for catching up with friends, as unlike most capsule machines it makes two coffees at once (or a double shot if you like it strong like me!).
Manu Feildel, Australia’s most loved French chef, has teamed up with L’OR Espresso to create cocktails and dessert.
The greatest dessert you’ll ever sip on Café Liegeois au Kahlua It’s French for delicious
Serves 6 Preparation: 20 minutes (plus 3-4 hours for freezing)
INGREDIENTS
Coffee granita
40g caster sugar
3 x double shot L’OR Barista Selection intensity 13 (freshly brewed, Espresso setting)
60ml dark rum
Mascarpone crème
60g mascarpone
60ml pure cream
15g pure icing sugar
1 egg yolk
To serve
500ml vanilla bean ice cream 100g Speculaas biscuits, half crushed and the remaining kept whole 3 x double shot L’OR Barista Selection intensity 13, ristretto pour freshly brewed and chilled 6 x 30ml Kahlua shots Whipped cream, to serve Crushed coffee beans, to decorate
METHOD
1. For the coffee granita, dissolve the sugar into 3 freshly brewed double shot L’OR Barista Selection intensity 13 (using Espresso setting) in a bowl. Allow to cool before adding the rum and pour into a shallow container. Freeze for 3-4 hours before scraping with a fork to break up into small ice crystals and freeze until required.
2. For the mascarpone cream, place all the ingredients in the bowl of an electric mixer and whisk until soft peaks form. Refrigerate until needed.
3. Several hours before serving, place 6 serving glasses in the freezer to chill.
4. To serve, place 1-2 scoops of vanilla bean ice cream into each serving glass, top with a spoonful of mascarpone cream, a spoonful of granita and a sprinkle of Speculaas biscuits. Drizzle over a single shot of chilled double shot L’OR Barista Selection intensity 13 per glass, a shot of Kahlua and finish with whipped cream, a whole Speculaas biscuit and crushed coffee beans as desired.
This recipe has to be my ultimate favourite! I'm looking forward to my next family night, to really show off my barista skills and with a fabulous dessert like this I'm sure will really impress everyone.
Are you a coffee lover? What's your favourite dessert using coffee?
More on LOR HERE
Manu Feildel, Australia’s most loved French chef, has teamed up with L’OR Espresso to create cocktails and dessert.
The greatest dessert you’ll ever sip on Café Liegeois au Kahlua It’s French for delicious
Serves 6 Preparation: 20 minutes (plus 3-4 hours for freezing)
INGREDIENTS
Coffee granita
40g caster sugar
3 x double shot L’OR Barista Selection intensity 13 (freshly brewed, Espresso setting)
60ml dark rum
Mascarpone crème
60g mascarpone
60ml pure cream
15g pure icing sugar
1 egg yolk
To serve
500ml vanilla bean ice cream 100g Speculaas biscuits, half crushed and the remaining kept whole 3 x double shot L’OR Barista Selection intensity 13, ristretto pour freshly brewed and chilled 6 x 30ml Kahlua shots Whipped cream, to serve Crushed coffee beans, to decorate
METHOD
1. For the coffee granita, dissolve the sugar into 3 freshly brewed double shot L’OR Barista Selection intensity 13 (using Espresso setting) in a bowl. Allow to cool before adding the rum and pour into a shallow container. Freeze for 3-4 hours before scraping with a fork to break up into small ice crystals and freeze until required.
2. For the mascarpone cream, place all the ingredients in the bowl of an electric mixer and whisk until soft peaks form. Refrigerate until needed.
3. Several hours before serving, place 6 serving glasses in the freezer to chill.
4. To serve, place 1-2 scoops of vanilla bean ice cream into each serving glass, top with a spoonful of mascarpone cream, a spoonful of granita and a sprinkle of Speculaas biscuits. Drizzle over a single shot of chilled double shot L’OR Barista Selection intensity 13 per glass, a shot of Kahlua and finish with whipped cream, a whole Speculaas biscuit and crushed coffee beans as desired.
This recipe has to be my ultimate favourite! I'm looking forward to my next family night, to really show off my barista skills and with a fabulous dessert like this I'm sure will really impress everyone.
Are you a coffee lover? What's your favourite dessert using coffee?
More on LOR HERE
