Homemade Coffee Liqueur

I love DIY- do it yourself. As a child, I remember spending time more over all sorts of crafts than anything else. It just satisfies my creative soul to another level. I have had phases of love affair with embroidery, artwork, crochet, tatting etc which continued well till my college life. My love for food started after marriage and I realized my old love for diy's in it too. Instead of buying steep ingredients from the shelves, I experimented with them at home in the form of diy.

Making Coffee liqueur at home was in the cards for a long long time and I just kept procrastinating it. Once a bottle of Vodka (which was esp bought for the liqueur making) got over just because I kept postponing the idea and my husband found his greedy eyes on it. So, after much contemplation another bottle was demanded from the culprit and this time I decided to hide it. It turned out that I was so good in putting it away that I myself forgot all about it. Kolkata Food Bloggers ongoing event Chef's challenge made me remember about it and thus finally I had my bottle of Homemade Coffee Liqueur. 

I found loads of ideas on Pinterest and ended up making a version myself with adjusted quantities. Making it is literally a breeze because it is essentially mixing all the ingredients. Keep it in a clean bottle and let it age for 2-3 weeks for better and enhanced flavouring. 

I used my liqueur in Nigella Lawson's sinful Coffee Pannacotta with boozy chocolate sauce. I have a list of other sinful desserts to be tried out with the coffee liqueur and will keep sharing them as well. Till then, make your homemade version of Coffee Liqueur and stock it. 

Ingredients : Makes 150 ml or around 3/4 cup 

• 1/2 cup water
• 1/4 cup sugar
• 1/2 tbsp instant coffee
• 1/2 tsp vanilla extract
• 1/2 cup vodka (I used White Mischief ultra pure Vodka)

Procedure : 

Heat water and sugar in a pan on medium flame. Allow the sugar to melt.

Stir in instant coffee.

Let this mixture simmer for 15-20 minutes.

Remove from heat and allow to cool completely.

Add vodka and vanilla and mix.

Store in a clean glass bottle and let it mature for 2-3 weeks for the flavour to enhance. 

Use it in your cakes, brownies, tiramisu, puddings etc

Happy DIY Coffee liqueur

Amrita

Coffee Pannacotta with Boozy Chocolate sauce

Its our 'Blogger of the week' time and this week features the founder of our group Kamalika Chakrabarty who blogs from Silence sings. Her theme for this week is Chef's Challenge and each member is supposed to make a dish inspired from their favourite chef. 

A little lost in the beginning, I found my answer in Nigella Lawson's Coffee pannacotta with chocolate sauce shown on Masterchef Australia. The moment I saw it, I knew I was making it. And thus I started with making a homemade version of Coffee liqueur (blogpost coming soon next). As usual, I modified the quantity and adjusted it to 2 servings. The original recipe has a more pouring consistency of the chocolate sauce but I have made mine a little thicker for my plating idea. I designed the plate with a little piece of crunch from a chocolate walnut disc and some chocolate rings. 

This dessert is rich, decadent, extremely delicious and a must try for coffee lovers.

Recipe source: Nigella Lawson 

Ingredients : Serves 2

• 1/2 cream (I used Amul cream)
• 2 tbsp sugar
• pinch of salt
• 1 tbsp instant coffee powder 
• 2 tbsp water (for dissolving coffee)
• 3/4 tsp gelatin powder
• 1 tbsp cold water (for blooming gelatin)

Boozy Chocolate sauce:

• 50 gms dark chocolate, chopped
• 2 tbsp coffee liqueur

Procedure : 

Coffee Pannacotta:

Take 1 tbsp cold water in a small bowl and add gelatin powder to it. Mix well and let it bloom for 5 minutes. The gelatin will become spongy. 

Heat 2 tbsp water in a pan and add the coffee powder. Add sugar and stir till it dissolves. 

On low heat, stir in cream. Add salt. Mix well.

Remove from heat and stir in the gelatin. Mix well so that the gelatin dissolves. 

Sieve the mixture to attain a smooth texture and allow it to cool. 

Pour the mixture in desired bowls and refrigerate for 3-4 hrs or till set. 

Boozy Chocolate sauce :

Take coffee liqueur in a pan and boil it. Add chopped chocolate to it and stir well. Remove to a bowl and allow to cool.

Garnish : 

Chocolate rings : Melt dark chocolate over a double boiler and spread a spoonful on a sheet of acetate with a spatula. Use a pastry comb to make lines through the chocolate. Roll the acetate sheet gently and secure ends with some cello tape. Allow to cool completely. Remove the cello tape gently and take out the curls carefully. 

Chocolate coated coffee beans : Melt some dark chocolate and dip whole coffee beans in it. Remove on a piece of parchment paper and allow to set.

Chocolate walnut disc : Melt some dark chocolate and spread like a circle on a piece of parchment paper. Roughly crush a walnut and sprinkle on the chocolate. Take a small circular cutter and make an impression on the half set chocolate. Allow to cool completely. Remove carefully to get the chocolate disc.

Plating : 

Take a spoonful of the boozy chocolate sauce and spread it on the plate with the help of a spoon.

Dip the pannacotta mould in little hot water for few seconds and gently remove the pannacotta. Place it on the plate. 

Insert the chocolate walnut disc and the chocolate rings on the pannacotta. 

Place the chocolate coated coffee beans on the plate.

Note : 

• You can make a chocolate sauce without the liqueur by substituting it with cream. 
• Taste the pannacotta before setting in the mould for sweetness and add more sugar if required.

This recipe is part of Kolkata Food Bloggers  ongoing event Chef's Challenge where Kamalika Chakrabarty is the featured blogger of the week who blogs from Silence sings

Happy relishing

Amrita

Opéra Cake

Birthdays are a special day in my household for more reasons than one. For the baker in me, it is a day to put my hands on a long awaited cake that has been on my list for a long time and that finally gets to see the light of the day. With my husband Vishal's birthday falling on 27th last month, I needed to try a rather special cake. And so it had to be the coveted Opera cake, the French classic cake which I have been scared to try because of the sheer number of elements it has. 
The Opera has an equally amazing history too. Story goes that in 1955 French pastry chef Cyriaque Gavillon, working at the legendary Dalloyau shop in Paris, invented the Opera while wanting to create a cake with complex layers in terms of texture and taste. His wife, Andrée,  told him that it reminded her of the famous Paris Opera house, which eventually was the name given to the cake. 

Another story goes that the cake was invented in the Paris Opera to help people stay awake through the final acts of the lengthy shows being heavy coffee laden. 

An Opera cake consists of thin layers of almond sponge called Jaconde which is moistened with a coffee syrup and is then sandwiched with layers of coffee buttercream and chocolate ganache. The cake is then topped with a chocolate glaze. Traditionally the cake is adorned with a edible gold leaf and has the word 'Opera' piped on it.

This cake was even more special and was the right choice for Vishal's birthday as both me and Vishal are ardent fans of music. We love to spend our time singing songs while Vishal strums his Guitar. Music is the key to our hearts and holds us close together. 

The cake turned out a winner as everyone who got to taste it loved it. Being very critical about my own cakes, I found the sponges a bit over soaked but that was not an issue with anyone else.

My over excited daughter was much more eager about her Papa's birthday and made a very sweet card for him. 

Recipe adapted from : Joe Pastry

Ingredients and Procedure: 

Jaconde (Sponge cake) : 

• 3 egg whites
• 2 tbsp granulated sugar
• 1/2 cup almond meal
• 1/2 cup powdered sugar
• 3 eggs
• 1/4 cup all purpose flour
• 1 tbsp clarified butter, melted

Preheat oven to 200 degree Celsius.

Grease and line a jelly roll pan 28X21 cm with baking paper and then grease it again.

Take egg whites in a bowl and whip till soft peaks. Add granulated sugar and beat again till stiff peaks. Keep aside.

Take whole eggs and almond meal in a bowl and beat till light and foamy for about 3 minutes.

Add flour and mix.

Incorporate the egg whites in 3 additions carefully with gentle mixing. 

Fold in the melted clarified butter.

Pour batter in the prepared pan and spread with a spatula.

Bake 8-10 minutes.

Cool and flip it over baking sheet. Carefully peel the baking sheet and keep aside.

Can be refrigerated for a day. 

Coffee Buttercream : 

• 3 egg yolks
• 1/2 cup powdered sugar
• 2 tbsp water
• 1/2 tsp vanilla extract
• 200 gms butter, at room temperature
• 1 tbsp instant coffee powder
• 1 tsp hot water

Dissolve coffee powder in hot water and keep aside.

Take egg yolks in a bowl and whip for 5 minutes.

Prepare sugar syrup by combining sugar and water in a saucepan and allowing the sugar to melt. When the mixture starts bubbling, remove from flame and pour the syrup in a steady stream over the egg yolks while beating continuously. 

Add the butter and vanilla extract and whip together. 

Add the coffee mixture and mix. 

Refrigerate for further use.

Can be made a day in advance.

Chocolate Ganache : 

• 1 cup chopped dark chocolate
• 1 cup cream (I used Amul )

Heat cream in a pan. Take care not to scald it.

Remove from heat and add the chopped chocolate. Mix well and keep aside.

Can be refrigerated.

Coffee flavoured cake syrup : 

• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp instant coffee powder

Dissolve sugar in hot water and add coffee powder.

Cool and keep aside.

Chocolate glaze : I made a ganache instead of the traditional tempered chocolate topping

• 1/2 cup chopped dark chocolate
• 1/2 cup cream

Heat cream and add chocolate. Stir and mix well.

Keep aside.

Chocolate writing : 

Melt a little chocolate and add few drops of vegetable oil to it. Mix well and put in a piping bag and use. 

Assembly : 

Cut the Jacondes in half(to get 2 rectangles).

So you have 4 layers Jaconde sponge.

Take a layer and apply coffee syrup. 

Apply layer of ganache.

Apply coffee buttercream layer.

Put another sponge and apply coffee syrup.

Repeat with ganache and coffee buttercream with all layers till the top.

Pour the chocolate ganache on top. 

Let it firm up in the fridge.

Trim edges from all sides to show the neat layers.

Happy Opera Relishing

Amrita