Espresso Cream Pie
En drysning af knuste chokoladedækkede espressobønner tyder på fyldets intense smag og giver en bitter knap, der er perfekt mod sin søde blødhed.
Kilde: Martha Stewart Living, juni 2008
portioner
Udbytte
En drysning af knuste chokoladedækkede espressobønner tyder på fyldets intense smag og giver en bitter knap, der er perfekt mod sin søde blødhed.
Kilde: Martha Stewart Living, juni 2008
portioner
Udbytte
Eduardo
27.04.2023 @ 06:47
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in English:
A sprinkle of crushed chocolate-covered espresso beans suggests an intense flavor of the filling and provides a bitter crunch that is perfect against its sweet smoothness. Source: Martha Stewart Living, June 2008. 12 servings. Ingredients: 3/4 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp salt, 2 1/2 cups whole milk, 2 tbsp plus 1 tsp instant espresso powder, 4 large egg yolks, 1/4 cup coffee liqueur, preferably Kahlua, 1 tsp pure vanilla extract, 2 ounces (4 tbsp) unsalted butter, softened, Chocolate-Wafer crust, 1/3 cup dark chocolate-covered espresso beans, 1 1/4 cups cold heavy cream, 1 tbsp sugar. Directions: 1. Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tbsp espresso powder and cook over medium-high heat, stirring constantly until bubbling and thick, about 7 minutes total (about 2 minutes after boiling). 2. Whisk egg yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until fully incorporated. Return mixture to saucepan and cook over medium heat, stirring constantly, until it boils again, 1 to 2 minutes. 3. Remove from heat and stir in coffee liqueur and vanilla. Add butter, 1 tbsp at a time, whisking until butter melts before adding the next piece. Let custard cool in saucepan on a wire rack, whisking occasionally for about 10 minutes. 4. Pour custard into chocolate-wafer crust. Press plastic wrap directly onto surface of custard. Chill until filling is cooled and set, at least 4 hours (or overnight). 5. Using the flat side of a chefs knife, crush espresso beans, 1 at a time. Reserve 1 tbsp larger espresso-bean pieces. 6. Whip together heavy cream, confectioners sugar, and remaining tsp espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces and serve immediately.