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Espresso coffee substitute?
I have a recipe for chocolate mousse that calls for 1/4 cup of hot
espresso. I don't have an espresso machine, but do have a percolator and a Bodum plunge pot. Any suggestions to get that rich creaminess of espresso by other methods? Thanks in advance Jon |
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Espresso coffee substitute?
Jonski wrote:
> I have a recipe for chocolate mousse that calls for 1/4 cup of hot > espresso. I don't have an espresso machine, but do have a percolator > and a Bodum plunge pot. > > Any suggestions to get that rich creaminess of espresso by other > methods? > The rich creaminess of espresso is lost in a chocolate mousse anyway. What you want is concentrated coffee flavor. I keep strong instant coffee around just for mocha mousses. I like Medallia D'Oro. Add enough to a 1/4 C of hot water to make it very strong. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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Espresso coffee substitute?
In article >,
Jonski > wrote: > I have a recipe for chocolate mousse that calls for 1/4 cup of hot > espresso. I don't have an espresso machine, but do have a percolator > and a Bodum plunge pot. > > Any suggestions to get that rich creaminess of espresso by other > methods? You won't really notice the creaminess of espresso in a mousse; the creaminess is from an emulsion of coffee oils, and the mousse should have plenty of fat to substitute. Make some good quality coffee in that Bodum. Use a coffee with good body, like a Sumatran or a Nicaraguan--freshly roasted, of course. And toss the percolator while you're at it. -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
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Espresso coffee substitute?
"Jonski" > wrote in message news > I have a recipe for chocolate mousse that calls for 1/4 cup of hot > espresso. I don't have an espresso machine, but do have a percolator > and a Bodum plunge pot. Make a strong brew in the plunger. I prefer coffee from plungers anyway, although here in Australia espresso is meant to be "real" coffee. Don't use instant "coffee" for anything, ever. ant |
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Espresso coffee substitute?
"Scott" > wrote in message ... > Make some good quality coffee in that > Bodum. Use a coffee with good body, like a Sumatran or a > Nicaraguan--freshly roasted, of course. I found whatever is sold in the tin as Medaglia D'Oro in the US to be drinkable in a plunger. Lavazza is always good. > And toss the percolator while you're at it. absolutely. ant |
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Espresso coffee substitute?
Jonski writes:
>I have a recipe for chocolate mousse that calls for 1/4 cup of hot >espresso. I don't have an espresso machine, but do have a percolator >and a Bodum plunge pot. > >Any suggestions to get that rich creaminess of espresso by other >methods? Coffee essence. If you've access to drip coffee maker, add half again the amount of coffee grind you'd normally use and then take the first cup out of the carafe. Works for me in the morning. Best, Marc |
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