Fruit Pie in a Cup - Conduit Coffee - Tchembe by Ninety Plus Coffee - Coffee Lovers TV 007
This Tchembe from Ninety Plus Coffee producers is roasted by Conduit Coffee - rich fruit pie in a cup, amongst a number of different fruity flavors.
The coffee will be available soon at
How to Make Dessert Cocktails | Cheesecake | Tiramisu | Apple Pie
In this episode you will learn how to make 3 of the most popular dessert cocktails:
Lemon Cheesecake cocktail with:
Limoncello
Licor 43
Lemon Juice
Whipped cream
Simple Syrup
Cookies rim
Tiramisu Cocktail with:
Cognac
coffee liqueur
Dark Creme De Cacao
Whipped Cream
Mascarpone cheese
Yolk
Chocolate powder
Apple Pie Cocktail with:
Green Apple Liqueur
Orange Liqueur
Lemon Juice
Cream
Licor 43
Cookies rim
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Pie recipe.Chocolate and coffee pie
Pie recipe. Chocolate and coffee pie
INGREDIENTS
35 g of flour
35 g of cocoa powder
75 g of butter + for greasing of a form
6 egg whites
150 g of small sugar
8 egg yolks
25+100 g of dark chocolate (maintenance of cocoa of 70%)
50 ml of water
115 g of small sugar
25 + 80 ml of cream fat content of 20%
20 g of the softened butter
150 g of butter
50 g of milk chocolate
100 g of small sugar
100 ml of milk
100 ml of strong made coffee
2 yolks
20 g of flour
1 tsps of vanilla tincture
1 tbsps of coffee liqueur or rum
180 ml of water
100 g of sugar
50 g of strong coffee or coffee liqueur
3 tbsps of cherry jam
30 g of white chocolate
30 g of milk chocolate
cocktail cherry
chocolate decor
COOKING METHOD
1
Brush with butter a form with a diameter of 22 cm and sprinkle with flour. Shake surplus. Warm an oven to 350F.
Mix flour with cocoa, sift on a sheet of paper for pastries.
Cool oil a little. Beat whites the mixer in white foam and, enter a half (75 g) of granulated sugar.
In other bowl of large volume shake up yolks with the remained sugar in light foam.
Add 2 spoons of yolks to the warm kindled oil. Stir and is careful, raising weight a paddle, enter whipped whites. As soon as weight becomes uniform, very carefully, in 2-3 receptions, enter the sifted flour mix. Then also carefully enter the remained yolks.
Shift dough in a form and put in an oven for 20-25 minutes.
Check readiness, having pierced a biscuit a wooden stick – it has to remain pure. Rearrange a form and leave for 10 minutes. Then take off a uniform and completely cool a biscuit (it is desirable to leave till next day). Cut on three cake layers.
2
Prepare a chocolate and coffee custard.
Mix yolks with flour and sugar.
In a stewpan mix milk and coffee, bring to boiling. Stirring yolks a thin stream pour in the boiling milk mix. Mix thoroughly, pour in a stewpan, put on average fire and, continuously stirring slowly, bring to boiling – from a bottom 2-3 large bubbles have to rise. Shift a custard in a pure bowl, close a film and cool to room temperature.
3
Grate chocolate on a small grater. Shake up butter the mixer until white, gradually enter a custard. In ready cream implicate grated chocolate.
4
Prepare syrup. Mix sugar with water, boil thoroughly before sugar dissolution. Remove from fire and implicate coffee or coffee liqueur.
5
Prepare glaze. Crush 20 g of chocolate a knife, fill in a bucket, add water, sugar and 25 ml of cream. Bring to boiling on weak fire and cook, stirring slowly with a paddle until sauce becomes oily and will cease to flow down from a paddle. Crush 100 g of chocolate. In a pure bucket bring cream to boiling, remove from heat. Add a little crushed chocolate and very slowly stir a paddle from the center to bucket walls. In the same way, in stages, add other crushed chocolate. Cool mix up to the temperature not higher than 140 F.Put butters slices, stirring as it is possible more delicately, then at the minimum stirring enter chocolate sauce. Weight has to turn out uniform. Use glaze warm (35-40 C).
6
Collect a pie. Put the first biscuit cake layer on a lattice, impregnate with syrup by means of a brush. From above evenly put a half of cream. Close the second cake layer, again impregnate and lay out the second half of cream. Close the third cake layer. Grease a surface with a thin layer of cherry jam. Pour with chocolate glaze. When glaze stiffens, decorate a pie with chips from white and milk chocolate and cherry. Decorate sides of a pie with a chocolate decor or on the discretion.
Bon appetit! Pie recipe.
Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
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