Devilish desserts with Quick Brown Fox
Win the pot luck.
It’s not a competition, but everyone knows who won.
Flat White Ice Cream with Flat White liqueur
Serves 4
150ml Flat White Liqueur
150ml cream
2 Tbsp sugar
2 Tbsp milk powder
1/8 tsp kosher salt
In a large bowl, add the Flat White Liqueur, milk powder, sugar and kosher salt. Whisk until the milk powder is mostly dissolved. In a separate large bowl, whisk the cream till you get soft peaks. Stir in the liqueur mixture to the whipped cream, pour into a tupperware container, a deep-sided tray or glassware, cover and freeze (at least 6 hours).
Serving suggestions:
Scoop into a cone and drizzle over caramel sauce.
Flat White Spider: Vanilla Coke with a scoop of Flat White ice cream. Garnish with a cherry.
Crumble up cookies in the mixture before freezing.
Once served in a bowl, pour Quick Brown Fox coffee liqueur over for an irresistible affogato.
Espresso chocolate mousse with Quick Brown Fox liqueur
Serves 4
● 2 eggs
● 85gm dark chocolate (60% works well), plus a little extra for decoration
● 5gm butter
● 1/4 tsp salt
● 1/2 tsp instant coffee
● 1/3 cup of cream
● 2 tbsp Quick Brown Fox coffee liqueur
● 25gm icing sugar
Gently melt the chocolate and butter together, then stir in the salt and instant coffee and set aside to cool slightly.
Separate the eggs and egg whites. Whisk the egg yolks together until smooth.
Whip the cream until peaks form, but don't overdo it as the cream can become grainy. Gently fold the beaten egg yolks into the cream with a spatula. Pour the melted chocolate mix and the Quick Brown Fox Liqueur into the cream and gently fold through (you want to keep as much of the air in the cream as possible so treat it delicately).
Finally, beat the egg whites and icing sugar together in a stand mixer with a whisk attachment until the whites form a soft peak. Take a large spoonful of whipped egg white and fold it through the chocolate until nearly incorporated. Now fold the rest of the whipped egg white into the chocolate until there are no obvious streaks of white.
Separate the mix into two glasses and chill the mousse for at least an hour. Before serving, sprinkle with the remaining chopped chocolate.
Recipe and image courtesy of Jessica at Semla Studio www.semlastudio.com
Tiramisu with Quick Brown Fox and Flat White liqueurs
Serves 5
● 1 cup mascarpone
● 4 eggs
● Cocoa for sprinkling
● 1/2 cup sugar
● About 24 ladyfingers
● 1/4 tsp vanilla paste
● 100ml Flat White Liqueur
● 200ml Quick Brown Fox Liqueur
Separate egg whites and yolks into two large bowls. Add half the sugar to the egg whites and whisk with an electric beater till you get stiff peaks.*
In the second bowl add the remaining sugar to the egg yolks and whisk till pale yellow.
Fold in the mascarpone and stiffened egg whites, add the Flat White Liqueur and vanilla paste. Set aside. This is the “Flat White zabaione” and it should taste heavenly by itself.
In a serving dish (or glassware), sprinkle cocoa on the bottom using a sieve.
Now you’re ready to layer your Tiramisu. Pour a puddle of Quick Brown Fox into a wide bowl and dip the ladyfingers in for just a second on either side, then place them snugly over the cocoa until they cover the bowl.
Spoon some Flat White zabaione over the ladyfingers and smooth out till flat.
Repeat the layering steps with another sprinkle of cocoa, a layer of Quick Brown Fox-soaked ladyfingers, Flat White zabaione and finally, a good sprinkling of cocoa on the top.
Refrigerate overnight. Use a large spoon for serving in individual bowls to ensure every devilish layer is enjoyed.
*Tips for stiff peaks: ensure there’s not a drop of egg yolk in your egg whites. Use a whisk attachment for an electric beater and start on a medium setting for around 5 minutes then go to a fast setting. You’ll know they’re stiff when you can turn the bowl upside down and the egg whites are staying put. Stiff peaks aren’t critical but they do help set the tiramisu.
