Crazy for coffee: recipes that celebrate coffee in different avatars

The aroma of the beans, the warm smell of filter coffee that wafts through a home… whether you’re a coffee-addict or not, you just can’t ignore it. To please your caffeine cravings, we bring you your favourite ingredient but with a twist. Here are three recipes using coffee as the main ingredient. Go ahead and indulge.

Picture	Recipie	Ingredients and Methord
	Marbled coffee cake By: Shipra Chenji, Owner of Light Green Oven	Ingredients: 250 gm butter 250 gm flour 1.5 tsp baking powder 2 tsp instant coffee 1 tbsp hot water 30 gm white chocolate 7 inch round tin 200 gm sugar 2 eggs Method: Lightly grease the tin with butter and dust it with flour. Combine the butter, sugar, eggs, flour and baking powder in a large bowl. Beat until smooth. Put half the mixture into another bowl. Dissolve the instant coffee in the hot water and stir into one half of the cake mixture. Drop tablespoons of the plain mixture into the tin and tablespoons of the coffee mixture on top of the plain mixture. Swirl the mixture using a skewer. Bake in a preheated oven at 180ºC for 40 minutes or until well risen and firm to touch. Leave to cool for a few minutes, then take it out of the tin and put it out to cool completely.
	Coffee semifreddo By: Chef Daniele Macioce, Park Hyatt	Ingredients: 10 egg yolks 10 egg whites ½ litre cream ½ kg sugar 300 ml honey 500 gm almonds 50 gm grounded coffee Method: Toast the almonds and set aside to cool. Melt the sugar in a pan till it caramelises. Add almonds into the caramel and mix to form a nougat and pour it on top of a worktable or a marble. Once cool, crush the mixture using a rolling pin. Separate the egg white and yolk in two different bowls. Warm the honey in a pan and beat it with the egg yolk till creamy. Beat the egg white to form a meringue. Beat the cream with freshly grounded coffee using a whisk to form whipped cream. Now fold the nougat in the meringue, whipped cream and egg yolk mixture. Once done, pour in a desired mould and freeze.
	Espresso and hazelnut mousse By: Chef Saurav C., Novotel Hyderabad Convention Centre	Ingredients: 228 ml milk 68 gm vanilla sugar (sugar with vanilla beans) 75 gm egg yolk, 3 gm gelatin 188 gm heavy cream, 57 gm hazelnut paste, 60 ml espresso coffee liquor 100 gm cocoa powder Method: Soak gelatin with cold water in a 1:4 ratio and set aside. Mix egg yolks and vanilla sugar together. Boil milk and pour in the egg yolk and sugar mixture slowly, taking care that the eggs don’t get scrambled. Beat the above mixture together using a double boiler until thick. Later, cool it on an ice bath. Mix in the hazelnut paste and espresso liquor in the milk-egg mixture. Pour the gelatin in the above mixture. Finally fold in the whipped cream and pour in a mould. Chill the mousse until it sets. De-mould and dust with cocoa powder.