Affogato
On February 28, 2013 by sixtyacrebakerSometimes afternoons call for a snack; a pick me up that is both frozen and warm, and punched with caffeine. When the mood strikes, fix yourself one of these.
Affogato
vanilla ice cream
shot of espresso
This is not a sundae…nor it is meant to be a huge dessert. use a nice vanilla ice cream and give yourself a nice size scoop. While your shot of espresso is still warm (but not piping hot), pour over the ice cream. The espresso will melt the ice cream, so don’t linger too long….
Banoffee Brulee Bites
On February 8, 2013 by sixtyacrebakerI can’t resist this perfect little bite. It is decadence in a shot. With a crackly pop of burnt sugar crust, they are irresistible. Fix a few for the person you love; especially, if it is you.
Banoffee Brulee Bites
1 recipe chocolate sable recipe here
1/4 cup semi-sweet chocolate-melted
dulce due leche prepared or 1 can sweetened condensed milk
small tub mascarpone
bananas
sugar
freshly grated nutmeg
edible gold leaf (optional)
If you are making your own dulce de leche, you need to start a day in advance. Pour the sweetened condensed milk into a pie or cake pan at least 8″ in diameter. Place in a larger cake tin or oven safe pan that will leave at least a 1″ (moat) around the pan. Fill the larger pan with water, half way up the rim of the smaller pan (making a bain marie). cover the smaller pan with foil. Place in a 425F oven for about 1 1/2 hours. Check after about 45-50 minutes to make sure the water does not evaporate completely. Add more water if you see it getting low. after 1 1/2 hours the milk should be caramelized. remove it from the water and stir until it is smooth. allow to cool before using. will last in the refrigerator about a week.
bake off the chocolate sable in small tart tins (about 1- 1/2″). A mini muffin tin is a good mold for these. let cool and remove from tin. Using a small paint brush, cover the inside of each shell with a thin layer of melted chocolate. Allow to harden.
to assemble
Spread about 1/4 tsp of mascarpone in the bottom of each tart shell, allowing it to come up the sides. Top with a thin layer (about 1/4tsp) of dulce de leche. Top with a thin slice of banana (1/16″), spread just a whisp of dulce de leche on top of the banana, then top with another banana slice, a bit thicker (1/8″). Sprinkle a bit of sugar on top, and a light dust of freshly grated nutmeg. Using a torch, caramelize the sugar. for a thicker sugar crust, add a bit more sugar and caramelize with the torch again. Top with a bit of edible gold as an option