Doge Rosso Venetian Roasted Beans
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“Doge Rosso” is a blend of 100% Arabica beans from Brazil, Colombia, Guatemala and India. Each cultivar is roasted separately, and then “cold-blended” as dictated by the Venetian tradition. The result is a high-quality coffee with antique Venetian flavor, grand aromas and low acidity. Grind at home for your espresso machine, moka pot or drip coffeemaker.
Size: 1kg/35.2oz/2.2lb
$32.99
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| Size: | 2.2 lbs (1 kilo). | | Producer: | Caffe del Doge. | | Location: | Venice. | About Caffe Doge“We perform the alchemy of roasting and mixing different varieties of coffee according to time honored tradition in order to obtain something fleeting, ephemeral, just for the pleasure, for the taste of the perfect cup of Venetian espresso.” - Bernardo Della Mea
It was the Venetians who first introduced Europe to coffee in 1615. By 1761, Venice had become the coffee capital of Italy with one coffee shop for every 500 inhabitants. It is this of deep-rooted history that Caffè del Doge was born. Learn More  |
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Serves 6.
Prep: 20 min. Cook: 30 min.
Ingredients:
6 individual molds (¾ cup)
Butter for the molds
1¼ tbsp. ground hazelnuts for sprinkling
1 stick plus 2 tblsp. butter
¾ cup sugar
3 eggs
2 cups flour
1 tbsp. baking powder
½ cup ground hazelnuts
1/3 cup strong, cold coffee
¼ cup cognac
¼ cup whipping cream
1 lb. strawberries
Powdered sugar for dusting
Preheat oven to 350 degrees. Grease the molds and sprinkle with ground hazelnuts. Cream the butter with the sugar until light and fluffy. Gradually beat in the eggs. Then fold in the flour, baking powder and ground hazelnuts. Stir in the coffee, cognac and cream to produce a smooth mixture. Divide the mixture between the molds and cover with aluminum foil. Place in a large baking dish. Pour boiling water into the baking dish to within a finger-width of the rim of the molds. Bake on the middle rack for about 25 minutes or until set around the edges but with slight movement in the middle when pan is gently shaken. Meanwhile wash and halve the strawberries. When the puddings are cooked, take them out of the oven, loosen around the edges with the tip of a knife and turn out onto plates. Scatter strawberries around the puddings and serve dusted with icing sugar.
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