Coffee-flavoured recipes are always a hit when entertaining! To help you impress your guests, we’re giving you two more recipes from our special coffee recipe series. Coffee-infused Madeleines with Rose and Pistachio, plus White Chocolate Macadamia Affogato.
Coffee-infused Madeleines with Rose and Pistachio Recipe
Makes 22
Prep and cook time 2 hrs
Ingredients
100 gm unsalted butter, plus extra for greasing
2 large eggs
100 gm caster sugar
100 gm (⅔ cup) plain flour, plus extra for dusting
1 tsp baking powder
2 tbsp strong espresso
Finely grated zest of 1 lemon
200 gm icing sugar, sifted
1-2 tbsp water
Dried rose petals and chopped slivered pistachios, to garnish
Method
1. Melt the butter in a small saucepan, then set aside to cool.
2. Meanwhile, using an electric mixer, whisk eggs and sugar until thick and pale and ribbons form when lifting the mixture.
3. In a separate bowl, combine flour and baking powder, then sift mixture into the egg mixture and fold gently until just combined. Fold in the cooled butter, espresso, and lemon zest until just combined.
4. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour or up to 24 hours.
5. Preheat oven to 200°C. Grease madeleine tray with melted butter, dust with flour, then tap out any excess.
6. Spoon one tablespoon of the batter into the centre of each mould. Bake for 10-12 minutes until golden and risen. Allow to cool for 3 minutes in the tray, then turn out onto a wire rack to cool completely.
7. To make icing, combine icing sugar with enough water to thickly coat the back of a spoon. Dip the top end of each madeleine in the icing on an angle, letting the excess drip off. Sprinkle with crushed rose petals and pistachios before the icing sets. Serve.
White Chocolate Macadamia Affogato Recipe
Serves 4
Prep time 15 mins
Ingredients
180 gm white chocolate, chopped
80 ml (⅓ cup) thickened cream
4 scoops store-bought macadamia vanilla ice-cream
250 ml (1 cup) hot strong espresso
60 ml (¼ cup) coffee liqueur
Method
1. Place chocolate and cream in a heatproof bowl and microwave in 30-second increments until melted, stirring to combine until smooth. Divide ganache among glasses.
2. Top ganache with ice-cream and pour over hot espresso and coffee liqueur. Serve immediately.
Coffee-Flavoured Recipes
• Mille-feuille with Espresso Crème Pâtissière + Ginspresso Martini Recipes
• Coffee Hazelnut New York Cheesecake + Iced Mocha with Baileys Foam