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 Coffee Dessert with Chocolate Recipe
Dessert made from buttermilk, natural coffee brewed in a Turk with cinnamon, pieces of chocolate on agar-agar. Lift your mood!
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
For coffee:
For dessert:
For filing:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
For coffee:
For dessert:
For filing:
Instructions
  1. You need to prepare all the products that you will use at once, including the dishes where you will pour the prepared souffle. Coffee needs to be brewed strong. I drink and use only natural coffee beans freshly ground and brewed in a Turk with cinnamon. Why with cinnamon? If you have heartburn after coffee, cook it with cinnamon. It quenches the acid in the stomach. Cinnamon in this recipe will also give a peculiar note of taste. YOU DON'T HAVE TO PUT IT DOWN! In the Turk poured coffee 4 teaspoon with a slide, added cinnamon 0.5 teaspoon, put on the fire, burned the Turk, constantly stirring the contents and poured 200 ml of boiling water. The foam rose, took it off the fire, covered it with a saucer, and let the coffee settle.
    You need to prepare all the products that you will use at once, including the dishes where you will pour the prepared souffle. Coffee needs to be brewed strong. I drink and use only natural coffee beans freshly ground and brewed in a Turk with cinnamon. Why with cinnamon? If you have heartburn after coffee, cook it with cinnamon. It quenches the acid in the stomach. Cinnamon in this recipe will also give a peculiar note of taste. YOU DON'T HAVE TO PUT IT DOWN! In the Turk poured coffee 4 teaspoon with a slide, added cinnamon 0.5 teaspoon, put on the fire, burned the Turk, constantly stirring the contents and poured 200 ml of boiling water. The foam rose, took it off the fire, covered it with a saucer, and let the coffee settle.
  2. Ryazhenka poured into the bowl of a blender and whisk it with powdered sugar. Try for sweetness and if anything, add powdered sugar to taste. I had enough 4 tablespoon. Through a small strainer, I poured coffee into another dish that can be put on the stove on the fire. Chocolate should be chopped fine, this is the chocolate that will be laid out in the total mass.
    Ryazhenka poured into the bowl of a blender and whisk it with powdered sugar. Try for sweetness and if anything, add powdered sugar to taste. I had enough 4 tablespoon. Through a small strainer, I poured coffee into another dish that can be put on the stove on the fire. Chocolate should be chopped fine, this is the chocolate that will be laid out in the total mass.
  3. Agar-agar take as much as indicated on the package. I have a pack of agar-agar designed for 500 ml of liquid. Fermented baked milk 300 ml and coffee after a strainer 150 ml = 450 ml. I will take agar-agar 2 teaspoons Diluted agar-agar in coffee and put on the fire, you need to bring it to a boil, it will be very thick. Therefore, without delay, we pour a thin stream of coffee with agar into the fermented baked milk, constantly stirring. I first used a spoon, then connected everything with a whisk attachment from an immersion blender. Now spread the chocolate and mix it into the mass with a spoon, distributing. Immediately pour into a serving dish. The mass with agar-agar is very quickly set. I use Martini glasses for serving. I poured and put the glasses in the refrigerator until they solidified, covering them so that the excess smell was not absorbed in the refrigerator. From this number of products, I got 3 standard Martini glasses.
    Agar-agar take as much as indicated on the package. I have a pack of agar-agar designed for 500 ml of liquid. Fermented baked milk 300 ml and coffee after a strainer 150 ml = 450 ml. I will take agar-agar 2 teaspoons Diluted agar-agar in coffee and put on the fire, you need to bring it to a boil, it will be very thick. Therefore, without delay, we pour a thin stream of coffee with agar into the fermented baked milk, constantly stirring. I first used a spoon, then connected everything with a whisk attachment from an immersion blender. Now spread the chocolate and mix it into the mass with a spoon, distributing. Immediately pour into a serving dish. The mass with agar-agar is very quickly set. I use Martini glasses for serving. I poured and put the glasses in the refrigerator until they solidified, covering them so that the excess smell was not absorbed in the refrigerator. From this number of products, I got 3 standard Martini glasses.
  4. We take out the dessert from the refrigerator before serving. Decorate with a slice of chocolate, sticking it in the center and sprinkle with cocoa powder on top. That's the beauty!
    We take out the dessert from the refrigerator before serving. Decorate with a slice of chocolate, sticking it in the center and sprinkle with cocoa powder on top. That's the beauty!
  5. Here is such a dessert inside. We eat with a teaspoon!
    Here is such a dessert inside. We eat with a teaspoon!
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