Saturday, September 17, 2016

Bittersweet Cremeux with Coffee Caramel and Bourbon Cream #SundaySupper

Cup o'Joe, Java, Rocket Fuel…whatever you call it, coffee brings happiness and alertness to the masses on a daily basis. So this week the Sunday Supper tastemasters have brewed up some coffee goodness for you with everything from sippables to sweets! Thanks to Wendy from Wholistic Woman for hosting.


A note about coffee: I love coffee. I don't mean I like it a lot. I mean I am borderline obsessed. Ever since I researched and wrote an article - Bean to Cup: Coffee is Getting A Lot More Local for Edible Monterey Bay's Winter 2013 issue - I have been a coffee fanatic. 

Well, admittedly, I was a coffee fanatic before. I fueled my thesis in college with coffee. Way too much coffee. Then I lived in Italy and pretty much kept time by when I was standing at a bar, gulping down a caffè - what we call an espresso here - because it started my day, was a mid-afternoon pick-me-up, and was my post-dinner sweet.

But, after writing that article, I know a lot more about the plant, the production, and am even more particular about the coffee that I'm buying. I could go on and on about coffee, but let me just say this: the lighter roast you buy, the more you actually taste the qualities of the bean. I no longer buy dark roasted beans which masks the flavors of the beans; I also no longer put cream or sugar in my coffee. Again, I like to taste the flavor of the coffee. So, black it is!

The Sunday Supper Coffee Cart

Beverages
Breakfast
Dessert
Main
Sides

Bittersweet Cremeux with Coffee Caramel 
and Bourbon Cream

I thought about contributing a savory or a main dish with coffee such as a riff on my Coffee Rubbed Prime Rib RoastCoffee-Honey Crusted Rack of Lamb, or Coffee'd Flank Steak. But I opted to share one of our favorite desserts with a coffee twist. My Enthusiastic Kitchen Elf helped me.

Ingredients

For the Cremeux
  • 1-1/2 C organic heavy whipping cream
  • 2-1/2 C bittersweet or semi-sweet chocolate (use a good quality at whatever percent cacao you prefer)
  • 1-1/2 C plain Greek yogurt
  • 1 T ginger syrup
For the Caramel
  • 2 C organic granulated sugar
  • 12 T butter, cubed
  • 1 T instant coffee or espresso
  • 1 C organic heavy cream
  • 1 T fleur de sel (or any other flaky sea salt)
For the Cream
  • 1 C organic heavy whipping cream
  • 1 t bourbon
  • 1 t pure vanilla extract
For Serving
  • whole coffee beans
  • chocolate for shaving over the top

Procedure

For the Cremeux
Place 1-1/2 C organic heavy whipping cream in a sauce pan ring to a bubble again. Add in 2-1/2 C chocolate chips or chunks and swirl until they are completely submerged.


Let stand for 3 minutes. Then, with a whisk, blend till smooth - like you're making a ganache.


Place 1-1/2 C thick Greek yogurt in a mixing bowl. Stir in 1 T ginger syrup. Once the chocolate-cream is smooth, add it to the yogurt and syrup. Blend until completely combined.


Poured the cremeux into individual ramekins, leaving room at the top of the container for the caramel and the whipped cream. Covered the pots with plastic wrap and let them set overnight.


For the Caramel
Place sugar in heavy saucepan that holds, at least, two quarts. Heat the sugar over medium-high heat, whisking as it begins to melt. The sugar will begin to form clumps. Keep whisking and they will melt back down.

Once all the sugar has melted, swirl the pan occasionally while the sugar continues to cook.


Cook until the sugar has reached a deep amber color. It should have a slightly nutty aroma and be almost a reddish brown. Using a candy thermometer, cook till it reaches 350 degrees F.


As soon as the caramel reaches 350 degrees F, add the butter cubes all at once. Be careful because the caramel will bubble up. Whisk the butter into the caramel until completely melted. Stir in the instant coffee.

Remove the pan from the heat and slowly pour the cream into the caramel. Again, take care because the mixture will bubble up again. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel. Whisk to incorporate.

You can use this sauce warm, but I let it cool until it was spoonable and held its shape.

For the Cream
Place all of the ingredients in a large mixing bowl. Beat until peaks have formed.


For Serving
Remove the cremeux from the fridge. Spoon a dollop of caramel over the top. Spoon whipped cream over the caramel. Use a microplane to shave bits of chocolate on the whipped cream. Garnish with a coffee bean.


This was a happy ending to a really long week! 


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5 comments:

  1. How wonderful that you lived in Italy. I bet that was quite an experience. This is such a gorgeous restaurant quality dessert.

    ReplyDelete
  2. Wow, I'd never be able to let this cool... I'm a chocolate addict

    ReplyDelete
  3. What a fabulous dessert! That homemade caramel is killer!!!

    ReplyDelete

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