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#figbarathome: Cold Brew Tiramisu

#figbarathome: Cold Brew Tiramisu

Cold Brew Tiramisu

Our fine city has had some SUNSHINE this summer haven't it?? We've had the oven on in Figbar and in our house regardless (bakers gonna bake!), but it's also super nice to have elements that require refrigeration, because any reason to open the fridge or freezer when it's hot out- am I right? 

This simple, yet DELICIOUS, dessert is easy to pre-prepare for a BBQ or dinner party, but it does require use of the hob, the oven, and the fridge. Feel free to make the elements in whatever order you need- all will keep for a week properly stored- and bring together when you need it for a light, but decadent, dessert! 

Cold Brew Tiramisu

Cold Brew Mousse

Ingredients:

450 ml heavy cream

45g caster sugar

65g tahini

35g cold brew coffee

pinch of salt

Method:

1.     In the bowl of an electric mixer with a whisk attachment, whisk the cream into stiff peaks (about 5-6 minutes).

2.     Add sugar, tahini, cold brew, and salt to whisked cream. Whisk to combine.

3.     Place either in serving cups or into a large container (to store) and refrigerate at least 1 hour.

 

Cocoa Crumble

Ingredients:

70g cocoa powder (best quality and darkest you can find)

6g salt

5g cornflour

100g light brown sugar

120g plain flour

120g melted butter

Method:

1.     Preheat the oven to 150°C. Line a baking sheet with parchment paper. Set aside.

2.     In the bowl of an electric mixer with paddle attachment, combine cocoa powder, salt, cornflour, light brown sugar, and plain flour.

3.     Add the melted butter and mix to cluster.

4.     Evenly spread the crumble onto the baking sheet. Bake for 10 minutes. Using a wooden spoon, push the crumble about a bit, preventing it from sticking and having too big of pieces. Bake for another 10 minutes.

5.     Remove from oven and allow to cool completely (again breaking up if necessary).

 

Cold Brew Syrup

Ingredients:

100ml cold brew coffee

70ml caster sugar

Method:

1.     In a small saucepan over medium heat, whisk the cold brew and the sugar to combine. Bring to the boil and allow to boil for about 5 minutes until reduced and syrupy. (nb from Chef Jaime: This is a bit of a ‘feeling’ kind of a cooking situation. Reduction by half may be helpful for some, maple syrup consistency to others, but mostly, it’s how thick you like. You can also double or triple this recipe if you like to get more syrup drizzle or to reduce it further if you like it super sticky).

 

To Serve:

Either:

1)   sprinkle cocoa crumble on top of the prepotted mousse and drizzle with cold brew syrup

OR

2)   sprinkle cocoa crumble on the bottom of a serving dish, quenelle (or spoon) mousse on top, sprinkle more crumble, and drizzle with cold brew syrup

#figbarathome : Island Banana Bread

#figbarathome : Island Banana Bread

When I (Steph) was growing up, my mom used to make banana bread once every week or two. She'd bake it at night, and then she would allow it to cool under tea towels until breakfast in the morning. When I finally was gifted her recipe for my own, I shouldn't have been surprised to discover it was actually banana cake that we were lucky enough to eat for breakfast smothered in butter and honey. I have taken this entirely to mean: if we cook it in a loaf tin, we can call it bread and eat it for breakfast. 

This recipe is originated with my mother's, but Chef's jazzed it up to bring a bit of summer and brightness... and if we throw in extra fruit, we can definitely call it breakfast, right?

 

Island Banana Bread

Ingredients:

1 banana, mashed

250g self-raising flour

225g sour cream

115g coconut oil, melted

200g caster sugar

2 eggs

1/2 tsp salt

1 tsp vanilla

The juice of 1 lime (about 1 Tbsp)

25g desiccated coconut

60g chia seeds

500g frozen mango, defrosted and drained

for top: flaked coconut, chia seeds, and sliced banana

Method:

1. Preheat the oven to 160C. Butter and flour 2 loaf tins (or cake tins if you like, I used one loaf tin- for breakfast and one small 6-inch cake tin, for slices with my cuppa. The only variation to watch out for is the cooking time).

2. In a large bowl, mix all ingredients except desiccated coconut, chia seeds, and mango. Once combined, fold in desiccated coconut, chia seeds, and mango until even throughout.

3. Pour mixture into prepared tins about 3/4 of the way full. Sprinkle the top with flaked coconut and chia seeds and decorate with sliced banana. 

4. Cook at 160C for 1 hour and 15-30 minutes (loaf tin). (nb: the 6-inch cake tin took 40 minutes in our home oven. Our recommendation would be to check every 10-20 minutes by inserting a sharp knife or cake tester. When the cake is cooked, the knife should come out clean).  

5. Allow to rest 10 minutes, then gently tip from loaf tin onto a cooling rack.

6. Serve slightly warm with butter or at room temperature (also with butter if you like! Or honey... or nutella... or maple syrup... or more banana!).