Unique Easter recipes to try at home
This Easter, try some unique recipes at your home to impress guests. Experts at Lavazza share some delicious dessert made with coffee, while chef Vindhya Karwa from @Vinsplate shares exciting Easter egg recipes to compliment it.
White Chocolate Mousse
Ingredients
*200 g white chocolate
*5 g sugar
*2 egg yolks
*125 g liquid cream
*100 g whipped cream
*50 ml espresso coffee
*10 ml coffee liqueur
*5 g gelatine
Method
*Cut the chocolate into pieces
*Put it in a bowl and melt it in a bain-marie
*Mix the egg yolks with the sugar
*Pour the cream in a saucepan and bring it to a boil
*Soak the gelatine in cold water
*Combine the beaten yolks with boiled cream and cook up to 90�C without boiling until the cream is velvety
*Pour the cream on the white chocolate, loosely stirring with a whisk
*Next, combine the drained gelatine, the coffee liqueur and the coffee
*Stir well and let it cool without setting
*Then mix the whipped cream thoroughly
*Refrigerate for at least 4 hours before enjoying
Presentation
*Scoop up the mousse and put it in cat-tongue cones
*Serve with a coffee cream and decorate with wild berries
*We recommend using espresso coffee for this recipe
Lavazza Easter Gelato Surprise
Ingredients
*Colomba 100 g
*Egg yolk 200 g
*Milk 225 g
*Cream 275 g
*Sugar 50 g
For the topping:
*Salted roasted almonds 15 g
*Chocolate flakes 6 g
*Coffee powder 2 g
Preparation
*Bring the milk and cream to a boil
*Beat the egg yolk and sugar
*Add the milk to the eggs and cook while stirring until the temperature reaches 90�C
*Add the Colomba and whisk until it disintegrates
*Transfer to the ice cream maker and prepare the Colomba ice cream
*Mix the chocolate flakes with the coffee powder
*Arrange the ice-cream with the chocolate and coffee on top, add the almonds and serve
Coffee Parfait
Ingredients
*100 ml coffee
*4 eggs
*120 g sugar
*250 g cream
*100 ml coffee
*50 g sponge cake
*5 g gelatine butterscotch sauce
Method
*Mix the 4 egg yolks with 60 g of sugar
*Whip the 4 whites into peaks with 60 g of sugar
*Soften the gelatine in cold water
*Whip the cream
*Combine the whipped cream with egg yolks
*Melt the gelatine in the coffee and add to the mixture
*Add the whipped whites by stirring from the bottom up
*Pour the mixture into a rectangular plumcake mould
*Cover it with the slice of sponge cake and soak it with the sweetened coffee
*Place in the freezer for 6 hours
Presentation
*Cut an approximately 2.5 cm slice of the semifreddo
*Cut it in half again, at a 45� angle
*Arrange it on the plate and serve with butterscotch sauce