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