Looking for an espresso cream/mousse/pudding recipe for pie

by **farmroast** on Sat Jul 30, 2011 8:21 pm

I've been asked to make a couple espresso cream or mousse or pudding pies. To serve chilled/cold. All the recipes I'm finding use instant espresso powder :evil:

I'd like to use the real stuff and compensate for the liquid. Looking for a good recipe before I just try adapting a powder one.

by **JohnB.** on Sat Jul 30, 2011 11:04 pm

http://www.cdkitchen.com/recipes/recs/8...1683.shtml

http://www.oster.com/RecipeDetails.aspx?rid=887

by **roadman** on Sun Jul 31, 2011 1:11 am

You can make a homemade coffee concentrate syrup in place of the instant coffee called for in your recipe.

Pull about 5 or so doubles and measure the total volume pulled after the crema is gone. Add sugar in the following proportion:

10 ml coffee : 10 g sugar

Bring the sugar/coffee mixture to a rolling boil and reduce rapidly until the mixture thickens into a syrup. You will know it has reduced enough when it thickly coats the back of a spoon. If you reduce the syrup too far, the coffee will taste burnt so you will need to pay attention at the end of the process.

The syrup will last a long time if it is tightly sealed and refrigerated.

When substituting coffee syrup for instant coffee you will need to slightly reduce the amount of sugar called for in your recipe and compensate for the liquid added by the syrup.

Hope this helps.

Jon

by **jedovaty** on Mon Aug 01, 2011 7:45 pm

Pudding is like panna cotta... start with this:
http://www.epicurious.com/recipes/food/...otta-14224

Replace vanilla with somewhere between 3-8 double espresso shots... Jon used 5 double shots for his syrup recipe, maybe start there.

You can also try doing it custard style instead; same idea but uses yolk instead of gelatin, remove the vanilla keep everything else the same, try 3-8 double espresso shots in there somewhere.

Finally, maybe try a meringue style: beat up egg whites with sugar to medium peaks, and near the end of that put in 1-3 shots. I'm not sure whether the coffee oils will kill the peaks though. Might be a fun experiment.

by **caffeinatedjen** on Wed Aug 03, 2011 10:17 pm

You can also infuse the cream in a panna cotta, pudding, or creme brulee when you heat it with coarsely ground beans and let it sit for 15-20 minutes, then strain it.

by **caffeinatedjen** on Wed Aug 03, 2011 10:17 pm

You can also infuse the cream in a panna cotta, pudding, or creme brulee when you heat it with coarsely ground beans and let it sit for 15-20 minutes, then strain it.


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