Happy New Year!! I know, I know we are already in the middle of January but this is KokiDoo’s first post of 2015.
How have You spent the holiday if You had any? We had a quiet time at home with family. I would not called it rest: with 2 kids around all the time, it is hardly resting but it was very pleasant.
I love Christmas time also because of the food. We had a nice Turkey with gravy sauce the 24th od December as we celebrate it in Sweden. In Italy, for example, Christmas is celebrated the 25th.
The New Year’s Eve menu started with a pee and shrimps soup with avocado cream over toasted bread, followed by salmon in crost with saffron risotto as a side dish.
Finally the dessert was the one we decided to present in this post: “Kahlua, Vanilla Ice Cream with Chocolate Coffee Mousse”
It was simply great after all the food we have eaten. The Ice Cream was refreshing and tasty, while the chocolate mousse was nicely fluffy and intense in flavor. The overall was perfect and well balanced. It will not fill You up, leaving just the pleasure to You.
Let’s skip to the ingredients then:
Khalua Ice Cream
3 dl milk
2 dl sugar
5 dl cream
1 tsp vanilla extract
2 tsp Kahlua (coffee liquor)
Chocolate Coffee Mousse
3 dl cream
120 g dark chocolate
4 egg yolks
0,5 dl coffee
0,5 dl sugar
Kahlua Ice cream
Add milk and sugar in a bowl and stir until the sugar is dissolved.
Add cream, vanilla extract and Kahlua and stir until mixed.
Freeze in your ice cream machine according to manufacturer instructions.
Chocolate Coffee Mousse
Chop the chocolate and put it in a bowl.
Heat 1 dl cream in a saucepan until the boiling point.
Pour the cream over the chocolate and stir until the chocolate has melted and it is well mixed.
Whip the rest of the cream (2 dl) and put it in the fridge.
Put the egg yolks in a bowl.
Heat the espresso and the sugar in a saucepan until it boils and the sugar has melted.
Pour the hot coffee solution slowly over the egg yolks while whipping continuously.
Whip until the solution is pale and fluffy.
Fold down the chocolate cream in the egg solution with a spatula and mix until well combined.
Then, fold down the cream.
Let it set in the fridge for at least 3 hours.
You may want to decorate Your dessert with berries that You prefer and chocolate sprinkles
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