Brasil Bourbon Mogiana Grounds
| Size: | 125 gms (4.4 oz.) or 250 gms (8.8 oz.) | | 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 8.
Ingredients:
6 ounces bittersweet or semisweet chocolate, chopped
3 1/4 cups whole milk, divided
3 teaspoons, plus 1 tablespoon vanilla extract
4 large egg yolks
3 tablespoons cornstarch
1 14-ounce can sweetened condensed milk
4 cups water
1 cup sugar
2 1/2 cups whole coffee beans (about 6 ounces)
1/4 cup coffee liqueur (such as Kahlúa)
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
For Chocolate Cream: Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water.
Pour 3 cups whole milk into heavy medium saucepan, add vanilla and simmer over medium-high heat. Remove from heat; cover and let steep 15 minutes. Whisk egg yolks and 1/4 cup milk in large bowl to blend. Add cornstarch and whisk until mixture is blended and smooth. Gradually whisk in warm milk mixture. Return mixture to same saucepan. Whisk mixture constantly over medium heat until custard thickens, and is smooth, about 4 minutes. Whisk in sweetened condensed milk and remaining vanilla, then whisk in melted chocolate. Pour pudding through fine strainer into 4-cup measuring cup. Divide chocolate pudding among eight dessert glasses. Cover puddings and refrigerate 4 hours or overnight.
For Granita: Combine 4 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Boil approximately 3 minutes. Stir in coffee beans; boil for 2 minutes more. Remove pan from heat; cover and let steep until mixture is cool, about 3 hours. Strain liquid into 13x9x2-inch glass baking dish; discard coffee beans. Stir in coffee liqueur to liquid in dish. Freeze until firm, stirring every 45 minutes, about 5 hours.
For Whipped Cream: In a medium bowl, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks.
Assembly: To serve puddings remove plastic from pudding glasses. Top the pudding layer with a layer of whipped cream. Remove the granita from the freezer. Scrape surface of granita with a fork until crystals form. Using ice cream scoop, scoop granita and top each serving with granita.
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Aged Balsamic Vinegar
