This is a very indulgent recipe, perfect for a New Year Eve party or for a classical dessert after dinner.
The smooth aroma of orzo coffee is perfectly complemented by a white or dark chocolate sauce
For the Panna Cotta
300 ml of milk
300 ml of double cream
3 tablespoons of instant orzo coffee
60 g of sugar
1 teaspoon of VegeSet
For the chocolate sauce
100 g of dark chocolate
50 g of double cream
Pour the milk, cream, sugar and instant orzo coffee into a pan. Sprinkle VegeSet evenly on the top, whisk immediately whilst bringing the mixture to almost boiling.
When ready, pour into individual ramekins and let the mix cool down. When cool, leave in fridge to set for a few hours.
Once the panna cotta is full set, it is time to prepare the chocolate sauce!
Thanks to the Marina @tartemaison, from the 'La Tarte Maison' blog for sharing this lovely recipe with us. These delicious aniseed and orzo biscotti are perfect for an afternoon caffe' d'orzo break!
Aniseed and barley have been a perfect couple for centuries. In fact if you fancy adding a different and natural flavour to your Orzocoffee try to brew it with a few aniseeds, it’s a perfect match.
A big “Grazie” to Martina who owns a lovely Italian blog Cookies, tea & make-up for sharing with us this easy recipe, great for breakfast, teatime and anytime in between, really.
If you prefer to read the Italian version, here is the link to
Ciambellone morbido al caffè d’orzo e gocce di cioccolato
Photo by Martina Aldegheri
250 g of plain flour
150 g of natural yogurt
180 g sugar
2 tablespoons of instant orzo coffee
1 tsp of baking powder
70/80 g of chocolate chips
In a bowl beat the egg yolks and sugar using an electric whisk, then add yogurt and stir together till you get a creamy and uniform texture. Sift together the flour and baking powder, add instant soluble orzocoffee and chocolate chips, whisk egg whites to stiff peaks and add to the mix, with a pinch of salt, stirring from the bottom up.
Pour the mixture in a pan that you will have previously buttered and covered with flour, put your cake in the oven at 180° C for 25-35 minutes.
When it is ready, take it out of the oven and let it cool down. Dust it with a bit of icing sugar and “ecco fatto” (Italian for voilà), ready to be enjoyed.
It is Halloween!
To celebrate this spooky day we have prepared some orzo coffee and pumpkin cupcakes (it is also vegan) ...
They look scary but they are quite delicious !
Thanks to the lovely Hannah at Hannah Banana Bakery for suggesting we try this recipe with our orzo coffee.
We read a few online recipe and this is our version of the Mexican Cafe' De Olla - Orzo Mexican Coffee.
Ingredients (making a pot for 2/3):
4 tablespoons of Orzo♥Coffee Originale: Organic Ground Roasted Barley
1 Cinnamon stick
1/4 of teaspoon of nutmeg
2 teaspoons of dark brown sugar
1 tablespoon of orange juice
Put the kettle on.
While the water boils, prepare your french press with 4 tablespoons of orzo♥coffee, 1/4 of a teaspoon of nutmeg and the cinnamon stick broken in pieces.
In the meantime, squeeze also the juce from your orange to add later
Pour the hot water in the french press and let orzo and spices brew for 5 minutes.
After 5 minutes, add in also the sugar and 1 tablespoon of orange juice and stir a final time, before pressing orzo♥coffee down.
Time to enjoy your Mexican style orzo♥coffee. You also add a bit of soya milk to complement its taste.
Orzo♥Coffee in the Kitchen
In this blog we experiment and explore with Orzo♥Coffee ... we welcome comments, suggestions, and -most importantly -your stories and recipes ;-)
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