COFFEE WHIPPED CREAM
Calling all mocha lovers! You can now get your caffeine fix through this coffee whipped cream. This tasty topper is a perfect addition to chocolaty desserts, cozy hot cocoa and more. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 58 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
WHIPPED CREAM PASTRIES WITH JAM AND COFFEE GLAZE
These sweets are enjoyed with coffee or tea. Time does not include needed refrigeration time. Taken from professional-cooking.com for ZWT.
Provided by alligirl
Categories Dessert
Time 1h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Line heavy large baking sheet with parchment paper.
- Roll out pastry on floured surface to 15x12-inch rectangle.
- Cut crosswise into three 12x5-inch strips.
- Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use).
- Pierce pastry all over with fork; freeze 10 minutes.
- Bake pastry strips until golden and puffed, about 15 minutes.
- Transfer baking sheet to rack; cool pastry.
- Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.).
- Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve.
- Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing.
- Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes.
- Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over; let stand 10 minutes to soften.
- Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute; remove from heat.
- Pour 1/2 cup cream into large bowl.
- Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
- Place second pastry strip on work surface, trimmed side up; spread jam over.
- Top with dollops of whipped cream; spread gently to cover.
- Top with iced pastry, iced side up.
- Refrigerate at least 1 hour and up to 3 hours.
- Using serrated knife, carefully cut pastry crosswise into 8 slices.
Nutrition Facts : Calories 291.9, Fat 18.6, SaturatedFat 7.2, Cholesterol 25.5, Sodium 87, Carbohydrate 28.9, Fiber 0.6, Sugar 12.6, Protein 2.8
COFFEE WHIP DESSERT
Field editor Marian Platt of Sequim, Washington shares her luscious Coffee Whip Dessert, a smooth and creamy finale fit for everyday meals or even special occasions ...and it takes just minutes to prepare!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water to a boil. Remove from the heat; stir in coffee. Add marshmallows; cook for 5-6 minutes over low heat until marshmallows are melted, stirring occasionally. Pour into a large bowl; cover and refrigerate until slightly thickened. , In a small bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon into dessert dishes. Garnish with whipped cream and additional coffee granules if desired.
Nutrition Facts : Calories 233 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 31mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 0 fiber), Protein 1g protein.
WHIPPED CREAM PASTRIES WITH JAM AND COFFEE GLAZE
These sweets are enjoyed with coffee or tea at Bewley's on Grafton Street, a Dublin institution that has long been part of the city's folklore and culture.
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line heavy large baking sheet with parchment paper. Roll out pastry on floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch strips. Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use). Pierce pastry all over with fork. Freeze 10 minutes.
- Bake pastry strips until golden and puffed, about 15 minutes. Transfer baking sheet to rack; cool pastry. Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.)
- Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve. Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing. Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes.
- Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute. Remove from heat. Pour 1/2 cup cream into large bowl. Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
- Place second pastry strip on work surface, trimmed side up. Spread jam over. Top with dollops of whipped cream; spread gently to cover. Top with iced pastry, iced side up. Refrigerate at least 1 hour and up to 3 hours. Using serrated knife, carefully cut pastry crosswise into 8 slices. Transfer to plates.
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