Tag: Coffee

three "scary" desserts to make with coffee – Italian Cuisine

Original and fun, pastry chef Loretta Fanella created them with Lavazza's organic coffee. Try to replicate them!

There is not Halloween no treats, but no treats either! If you are thinking of accomplishing something greedy to celebrate here are three ideas, perfect especially for the older ones who want to have fun.
The pastry chef Loretta Fanella created three recipes for the scariest night of the year using ¡Tierra! Bio-Organic by Lavazza, the first organic coffee created for domestic consumption. Here's how to make them.

Three coffee desserts: scary recipes for Halloween

Waiting for midnight

For the whipped almond pastry
300 g of butter
200 g of sugar
75 g of egg yolks
250 g of flour type 0
100 g of starch
100 g of almond flour
0.5 g of vanilla
10 g of Lavazza ¡Tierra! Ground coffee Bio-Organic
Work the soft butter with the sugar and vanilla in a planetary mixer with the leaf, then add the egg yolks and finally the sifted flour with the vanilla and coffee. Work quickly and pour the mixture into a pastry bag and fill the mold. Cook at 170 ° C for about 10 minutes.

For the chestnut ganache
250 g of milk chocolate
200 g of fresh cream
65 g boiled chestnut pulp
1 g of salt
Heat the cream and pour it over the chocolate. Leave to rest for a couple of minutes, add the chestnut pulp and blend with a hand blender for 3 minutes, until you get a nice smooth and silky cream. Leave to rest for at least 12 hours.

To decorate
Fill two biscuits with chestnut ganache.

halloween sweets lavazza

Zuvva Cubik

For the ¡Tierra! Bio-Organic
340 g of cream
112 g of milk
135 g of egg yolks
90 g of granulated sugar
200 g of milk chocolate
30 g of Lavazza ¡Tierra! Bio-Organic
3.5 g of isinglass
Cook the egg yolks with sugar, milk and cream in a bain-marie for 10 minutes. Remove from the heat and add the chocolate and coffee. Grind with a mixer and refrigerate at 4 ° C. As soon as it has solidified, with a pastry bag, place some points at the base of the cube-shaped mold and place in the freezer.

For the candied pumpkin
200 g of fresh pumpkin
500 g of water
500 g of sugar
Put the water and sugar in a saucepan and boil them slowly for a couple of minutes. Separately, cut the pumpkin into squares and dip it into the syrup. Leave to cook slowly for 15 minutes.
Turn off the heat and let it cool inside. The next day, remove it from the syrup and let it dry to drain the excess sugar.

For the mascarpone cream
250 g of cream
60 g of egg yolks
40 g of sugar
1 pinch of salt
6 g of isinglass
250 g of mascarpone
Cook the reds with sugar and salt with the cream in a bain marie at 80 ° C. Remove from the heat and add the isinglass; mix well and add the mascarpone. Leave to rest in the refrigerator for 24 hours and whisk in a planetary mixer for about 5 minutes.

For the cubes
50 g of crumbled amaretti biscuits
Creamy coffee
Mascarpone cream
With the whipped mascarpone cream fill the cube-shaped mold with the coffee cream, alternating with the pieces of candied pumpkin and pieces of amaretti. Place in the freezer.

For the mascarpone chocolate coating
200 g of white chocolate
1 gr of orange food coloring for chocolate. Melt the chocolate and color with the orange coloring. Mix well for a couple of minutes. Quickly dip each cube of cream that is still frozen.

To decorate
Bronze powder spray

sweets halloween lavazza coffee

Chestnut gold

For the chocolate mousse
1st part
225 g of milk
45 g of egg yolk
22 g of sugar
1 pinch of salt
Separately mix the egg yolks with the sugar; in a saucepan, boil the milk and add the mixed eggs. Remove with a whisk, add the salt and cook up to 85 ° C. Remove from heat and use.

2nd part
275 g of custard
3 g of gelatin
15 g of water to hydrate the gelatin
425 g of dark chocolate
430 g of whipped cream
Add the chocolate and rehydrated gelatin to the hot cream; emulsify for a few minutes and when the mixture reaches 38 ° C add the whipped cream. With the help of a pastry bag, fill the special silicone molds and place in the freezer.

For the chestnut pie
260 g of egg yolks
250 g of egg whites
250 g of sugar
225 g of chestnut flour
2.5 g of salt
250 g of butter
15 g of baking powder
Mix all the ingredients with the help of a mixer and bake in a plum cake mold in a preheated oven at 170 ° C for about 25 minutes. Leave to cool and refrigerate. Cut out rectangles.

For the Tierra coffee caramel! Bio-Organic
100 g of granulated sugar
50 g of butter
80 g of fresh cream
10 g Lavazza ¡Tierra! Bio-Organic
2 g of salt
Caramelize the sugar until golden in color.
Add the soft butter, mix well and add the cream at a temperature of 32 ° C. Bring to the boil and add the salt. Remove from the heat and allow to cool.

To decorate
Chocolate spray dark gold spray powder

What a poem this coffee – La Cucina Italiana – Italian Cuisine

How to celebrate coffee day with the initiatives promoted by Julius Meinl, the historic Austrian roasting company that produces in Italy

International Coffee Day will also be celebrated on 1 October this year. A special day to taste, get passionate, but also to rediscover the poetry of a good coffee, as it invites us to do Julius Meinl, the historic Austrian roasting company with a productive heart in Italy. The fifth edition of Meet With a Poem will take place on 1st October digitally to support, once again, the solidarity causes in which the company is engaged in Italy and around the world.

How to participate in "Meet With a Poem"

Who would you like to share a coffee with? Julius Meinl invites us to download the template from its Facebook and Instagram pages (Italy), personalize it with a sentence and share it by tagging the person with whom we would like to drink coffee. We will also be able to participate in the initiative by having a coffee with those we care about in one of the participating cafes and posting the moment on social media.

Julius Meinl's commitment

Each image published from September 15th to October 1st (with tag @JuliusMeinl and @Julius_Meinl_Italia on Instagram and @juliusmeinlofficial and @JuliusMeinlItaly on Facebook) will give rise to a donation to the charity WorldReader, that fights illiteracy around the world through the adoption of new digital tools. In particular, Julius Meinl will support literacy projects in some of the main coffee producing countries: Ethiopia, Kenya and India.

A little bit of poetry

"We are made different because we are poetry": this is the sentence given by Guido Marangoni (author of the book Anna smiling in the rain) to the project born in collaboration with the Children of the Fairies, a social enterprise that deals with ensuring economic support for projects and paths of social inclusion for the benefit of families with autism and other disabilities. Symbol of this commitment, the coffee cup, whose saucer was designed by the boys of the project Skillfully: a bridge between school and work of Bambini delle Fate and Engim Veneto and which reports the writer's sentence. The kit consisting of a cup, saucer and a 250 g pack of 100% Arabica Giubileo ground coffee will be sold in the participating premises at a recommended retail price of € 14.90: the proceeds will be used entirely to support the projects of Bambini delle Fate, in particular the Engim facility in Thiene, where a bar has been renovated in which young people with autism and other disabilities will work.

Bicerin, Turin's coffee in a small glass. Recipe – Italian Cuisine

In Italy, coffee is an institution, espresso, long or narrow, hot or cold macchiato, if you go coffee you find and in Turin there is Bicerin

The bicerin is the greedy drink that gives more than 250 years unites the people of Turin in front of a glass. Yes that's right, this particular coffee is not served in a cup, but in a small transparent glass goblet, without a handle, which is then placed on the classic saucer. In fact, the name "bicerin" in Piedmontese dialect means small glass.

History has it that

Bicerin was invented in historic "Caffè Al Bicerin" (which acquired the same name only after the success of the drink). In 1763 Giuseppe Dentis opened his shop in front of the entrance to the Sanctuary of the Consolata, a strategic position that will bring great fortune to both the local and the bicerin, thus establishing an indissoluble bond with the "Consola". The new blend soon became the ideal support for the faithful, who, having come out of mass after fasting for communion, found a sweet and energetic comfort in the bicerin. The same was true in the period of Lent, since hot chocolate was not considered "food", it could be taken without delay even during the prescribed fast.

They left in 3 and returned in 1

In reality more than invention, the bicerin would be classified as evolution of the eighteenth-century Bavareisa, a drink in vogue at the time, consisting of coffee, chocolate, milk and syrup, served separately and it was then up to the customer to combine the ingredients, in a sweet ritual that ended in large glass glasses. Just look a century ahead and things change, already in the nineteenth century the three ingredients were served in a single glass and transformed into three variants: pur and fiur (similar to cappuccino), pur and beard (coffee and chocolate), 'N poc' d tut (or "a little bit of everything"), with all three ingredients and therefore today's bicerin. This last formula was the winning one that has come down to our days intact and intact. The drink then spread to other places in the city, even becoming one of the symbols of Turin and in 2001 it was recognized as a "traditional Piedmontese drink", entering the list of traditional Italian food products.

The bicerin recipe

We went back to the birth and development of this beloved drink, to be enjoyed hot, perhaps after a nice walk under the arcades. Now let's see how to best prepare it from the comfort of home.

Ingredients

4 cups of espresso, 30 ml of milk, 200 g of dark chocolate, 50 ml of fresh cream, 2 tablespoons of sugar

Instruments
Mocha, saucepan, bicerin glass

Method

Prepare the coffee with the mocha, in the meantime melt the dark chocolate in a saucepan with the milk and add the sugar. Mix until you get a smooth cream and pour it into the typical bicerin glass. Pour in the coffee and mix, stirring gently. Whip the fresh cream with a pinch of sugar and cover the coffee forming a delicious topping. The bicerin is ready to be enjoyed, I recommend hot, do not let it cool.

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