DIY cocktail and dessert recipes to try at home this Coffee Day
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Schenelle Dsouza
- 22 minutes read
Schenelle Dsouza
October 1 is a very important day for us coffee lovers. It’s a celebration of an ingredient that makes us wake up in the morning with its heavenly aroma. It can give a kick, tastes delicious and even soothing at times. And while we love coffee just as it is — a hot or even cold beverage, we cannot resist a coffee-inspired dish, be it a delectable dessert or a refreshing cocktail. And so, ahead of coffee day, LuxeBook got together with some of the best chefs and bar experts, for some creative coffee desserts and cocktails to DIY this International Coffee Day.
Desserts
Coffee Bean Tiramisu – Chef Freny Fernandes, Founder & Chef, Monèr Bistro & Dessert Bar
Ingredients
For the coffee mousse
200g mascarpone
400g heavy cream
115g egg whites
128g sugar
30g espresso
5g gelatin
Whip cream to soft peaks and set aside. Make an Italian meringue with the whites and sugar. While the meringue is still hot, stream in melted gelatin. Fold the espresso and heavy cream in meringue.
For the chocolate ganache
100g heavy cream
100g couverture dark chocolate
Heat the cream. Pour the cream over the chocolate and mix. Let it set for a few hours.
For the ladyfingers
10 egg yolks
255g sugar
1tbsp vanilla extract
369g egg whites
113g sugar
340g cake flour
Whip egg yolks, the vanilla extract and the sugar for eight to ten minutes on high speed until stiff and thick. Whip egg whites and sugar to a medium peak meringue. Gradually fold the meringue into the egg yolk mixture. Gradually fold the cake flour into the mixture. Bake at 400°F for 15 minutes or until golden brown.
For the assembly, soak ladyfingers in espresso. Pour the mousse into the moulds 3/4th of the way. Pipe the ganache on top. Place the ladyfingers on top. Let it set in the freezer for at least 4 hours.
Coffee Cheesecake – Chef Vinayak Patil, Corporate Chef, Butterfly High Thane
Ingredients
250g cream cheese
80g icing sugar
250g whipping cream
36g concentrated coffee
20g gelatin
Method
In a bowl, add cream cheese and icing sugar. Whisk till it’s creamy and smooth, add concentrated coffee and mix well. Then add whipping cream and fold till the ingredients are well incorporated. Lastly, add gelatin, give it a nice whisk, and pour in the moulds to set the cheesecake. Once set, de-mould and serve.
Coffee Chocolate Mousse Cake – Chef Akanksha Saigal Head Chef Elephant & Co, Goa & Pune
Ingredients
For the cake
100g flour
3 eggs
50g sugar
15g cocoa powder
For the coffee mousse
15ml coffee liquor
30ml espresso shot
500g castor Sugar
250g whipped cream
150g cream cheese
For the dark chocolate ganache
100g dark chocolate
50g fresh cream
Method
Whisk together the eggs and sugar till light and fluffy in a bowl. Fold in the flour and cocoa powder, and mix well.
In another bowl, take cream cheese and sugar and whisk till creamy. In the meanwhile, whisk up the whipping cream in a separate bowl and keep aside. Once the cream cheese is creamy, add in the coffee shot and liquor, and whisk. Fold in the whipped cream and mix well.
In a saucepan, heat some fresh cream, Add in the chopped chocolate and make a ganache. Let it cool. Use this for layering and garnishing.
Start layering the cake cut into 3 slices. Soak with sugar water, layer the coffee mousse and spread some chocolate ganache. Follow the same process for the other 2 layers and lastly garnish with the mouse, ganache or some chocolate shavings.
Coffee Cinnamon Crumble – Chef Dhriti Mankame, Head Chef KMC*
Ingredients
For the cinnamon coffee crumble
100g all-purpose flour
75g brown sugar
75g unsalted butter
1g cinnamon Powder
2g coffee Powder
Soften the butter. Sieve the flour. Mix everything together and make a crumble. Keep aside.
For the coffee financier
100g unsalted Butter
50g egg whites
32g icing sugar
25g all-purpose flour
25g almond flour
A pinch of salt
2g coffee extract
Heat the butter on low flame until it becomes brown. Let it rest and come to room temperature. Sieve the flour and icing sugar together. Whisk all the ingredients together and pour it into a lined cake mould. Spread the crumble on top of the batter and cover it completely. Bake at 160 C for 20-25mins or till a knife inserted comes out clean. Serve warm.
For the pear citrus jam
100g pears
40g caster sugar
3g pectin
30ml orange juice
1g orange zest
Cut the pear into small squares. Mix the sugar and pectin together. Cook the pear with orange on low heat. Once warm, add the sugar and pectin mixture. Mix with a spatula. Let it cook till it comes to a jam consistency. Once it is done, take it off the heat and add orange zest.
For the milk chocolate coffee whipped ganache
100g milk chocolate
175g double cream
5g coffee powder
2g liquid Glucose
Heat the cream with glucose and coffee powder. Pour it over the milk chocolate. Whisk together. Surface wrap the ganache and refrigerate it. Once cool, whip it to a soft mousse consistency.
Garnish with toasted hazelnuts and sea salt.
Coffee Stones – Chef Sarfaraz Ahmed, Head Chef, Tresind Mumbai
Ingredients
30g black coffee
300g vanilla ice cream
100ml milk
300g 54% milk chocolate
Method
Mix coffee powder, vanilla ice cream and milk to a homogenous mix. Take a stone shape mould and fill them. Freeze the mix and retain. Melt chocolate and temper. Coat each pebble with chocolate and put it in the refrigerator for 3 hours. Serve chilled.
Espresso Mousse Bar – Chef Vinayak Dalvi, Sous Chef, ITC Maratha
Ingredients
For the sponge
½ cup dark chocolate sponge premix
1 cup water
3tbsp olive oil
For the coffee mousse
5 egg yolks
2tbsp breakfast sugar
1 cup whipping cream
½ cup 64% dark chocolate
½ cup milk
30ml black coffee – 30 ml
Method
Mix chocolate premix and water together. Add oil to the mixture. Bake the mixture at 180° C for 20 minutes. Mix egg yolk and sugar in a bowl. Boil milk and pour in the egg yolk and sugar mixture. Strain the mixture and cook on low flame for a minute. Now add the mixture to the dark chocolate and black coffee. Fold in the whipped cream. Assemble as desired.
Pecan Coffee Delice – Chef Ganesh Bodake, Executive Pastry Chef – Yauatcha & Hakkasan
Ingredients
For the pecan sponge
380g pecan nuts
136g almond powder
262g icing sugar
144g T55 Flour
82g brown sugar
510g egg whites
82g brown sugar
100g 54% dark Chocolate
Toast the pecan nuts for 15 minutes at 160˚ C. Cool down and blend with the thermomix until to obtain a powder. Sift the icing sugar and mix with the rest of the dry ingredients. Do a meringue with the egg whites and brown sugar. Add slowly the dry ingredients by hand. Spread onto a Silpat mat with a 1.4cm white frame. Bake at 165˚ C for 15 to 18 minutes. Spread 100g of pate a glace dark on each sheet.
For the pecan crispy feullantine
175g pecan paste
64g milk chocolate
40g butterscotch crunchy pearl
69g feuilantine
18g unsalted butter
1g salt sea
Melt the chocolate and butter, add the paste, salt and at the end the feuillantine and crispy caramel. Spread it (750g per sheet) on the pecan sponge. For the pecan paste, toast the pecan nuts for 45 minutes at 160˚ C. Cool down and blend with the thermomix until it becomes a thin paste.
For the caramel cremeux
21g glucose syrup
224g sugar caster
440g whipping cream
4g fine salt
87g unsalted butter
262g 54% chocolate dark
60g cocoa butter
Make a caramel with the glucose syrup and sugar, and deglaze with the hot cream, butter and salt. Cook to 105˚ C. Gradually pour it on the partially melted chocolate and cocoa butter to create an emulsion like a ganache. Finish blending with the hand mixer. Scale at 1.000Kg per frame.
For the coffee mascarpone mousse
157g egg yolks
80g water
224g sugar caster
13g gelatine
300g fresh cream (1)
1 vanilla pods
45g coffee bean
560g mascarpone
560g whipping cream (2)
Whip the whipping cream to a soft peak. Make an infusion of the coffee bean and cream. Place the egg yolks into a mixing bowl. Cook the sugar and water to 121°C then pour the syrup on the whipped egg yolks. Bring the soaked gelatin mass, fresh cream, vanilla and mascarpone to 30 degrees. Add the coffee infusion to the mascarpone mix, then incorporate the sabayon and whipped cream delicately, then freeze.
For the coffee piping cream
200g whipping cream
20g coffee beans
10% malt sugar
Toast the blitzed coffee beans for 6 minutes at 160˚C. Boil the cream pour over the coffee beans and let infuse for 5 minutes. Strength the mixture and cool down over the night. The day after according to the quantity add 8% icing sugar
For the dark chocolate “dipping”
180g Dark chocolate 54 % Cacao barry
120g Cocoa butter
120g Chopped almonds
Toast the chopped almonds for 12 minutes at 160˚C. Cool down and mix with the melted chocolates.
For the pecan nut ice cream
500g milk
200g pecan nut
145g fresh cream
28g milk powder
100g Sugar
30g eggs yolk
13g panna base
2g zanathan gum
1g pactin
Garnish
0.0002 gm Golden leaf
10 gm 54% Dark Chocolate Yauatcha décor
2 gm Chocolate sauce
1 gm Pecan nut
Tiramisu – Chef Prakash Pradhan, Head Chef, Yazu Goa
Ingredients
For the batter
200g castor sugar
50ml water
5 whole eggs
3 egg yolk
18g gelatine sheets
500g zanetti mascarpone
140g rich’s whip topping
15g French vanilla extract
For the vanilla sponge
220g Amul butter
400g castor sugar
10g French vanilla extract
4 eggs
300g maida
15g baking powder
160ml Darshan dairy tetra pack milk
For the coffee concoction
500ml espresso
300ml water
For the almond coconut biscotti
240g Amul butter
120g castor sugar
240g maida
120g Maggie coconut milk powder
50g almonds
Method
Beat together whole eggs and egg yolks. Make a mixture of castor sugar and warm water and add in to beaten eggs. Add mascarpone cheese and mix well. Add whip cream and mix it with soft hands. Add vanilla extract.
Layering
Take vanilla sponge, spray or soak in the coffee concoction and place it into the bottom of the bowl. Add the tiramisu batter. Arrange the sponge one more time and then batter. Keep it in the fridge to set it. Garnish with sprinkled coffee and serve with almond coconut biscotti.
Cocktails
Elephant Espresso Martini – Sasmit Manjrekar, Elephant & Co Pune
Ingredients
30ml Absolut Vodka
30ml homemade coffee liqueur
30ml Espresso
5ml Hazelnut Syrup
2 dash Saline Solution
Method
Mix all ingredients in a cocktail shaker. Shake well till the drink is well mixed and chilled. Double strain in a chilled coupe glass and garnish with three coffee beans.
Espresso Martini – Ishaan Bahl, Founder 145
Ingredients
60ml Belenkaya Vodka
1 shot espresso
10ml chocolate syrup
10ml hazelnut syrup
Method
Wet shake all ingredients, then dry shake it. Double strain in a pre-chilled martini glass.
Garnish: Coffee powder sprinkle
Goodnight Kiss – Rita Devi, Bar manager, Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park
Ingredients
30ml Dalgona coffee (Instant coffee – 2 teaspoons, white sugar – 4 teaspoons, Vanilla syrup – 2 teaspoons, hot water – 1 teaspoon)
20ml Italian red bitter (Zero Proof liquor)
60ml vodka (Absolut Elyx)
2 bar spoons Maraschino cherry brine
Method
Take the mixing jar, add maraschino cherry brine, Italian red bitter, vodka and ice cubes. Stir the mix for 7-10 seconds and pour in your favorite glass, preferably a coupe or martini glass. Pour the dalgona mix on top of the drink and finished with three coffee beans as garnish.
Robustly Roasted – Mayur Mallik, Head Mixologist, Maai Goa
Ingredients
60ml vanilla infused vodka
12.5ml coffee & citrus reduction
20ml coffee liquor
30 coffee shot
Method
First, pour 60ml of infused vodka into the shaker. Then add 20ml of coffee and citrus reduction. Put 20ml of coffee liquor and 30ml of coffee shot. Then shake it for a count of 15 seconds. Garnish with chocolate shavings and cinnamon smoke. Serve in a long stem margarita glass.
Silly Espresso – Latesh Kotian, Head Mixologist, Silly, Khar
Ingredients
60ml blended Scotch whisky
10ml in-house vanilla pod syrup
5ml chocolate dunk sauce
60ml Arabica cold brew
Method: Shaken
Garnish: Chocolate dust on rim
Sly Bounce – Nilesh Patel, Beverage Head W, Impresario Handmade Restaurant
Ingredients
60ml vodka
60ml cold brew coffee
30ml popcorn syrup
Method: Shaken
Garnish: coffee beans
Yazu Style Carajillo – Ritesh Chaudhary, bar manager, Yazu Goa
