Faisal Setia Putra

Banana & Chocolate Pancakes with Coffee Custard

SERVES 4 (Makes 12)
PREP 15 minutes
COOK 40 minutes
COST $2.95 a serve

What You’ll Need

2¼ cups self-raising flour
2 tablespoons cocoa powder
¼ cup caster sugar
2 teaspoons ground cinnamon
3 cups milk, plus 2 cups extra
1 egg
1 banana, mashed, plus 1 extra, sliced
60g butter, chopped
¼ cup vanilla custard powder
2 tablespoons brown sugar
2 tablespoons Bushells Coffee & Chicory Essence
Dark chocolate curls, to serve

Method

  1. Sift flour and cocoa powder into a large bowl. Stir in caster sugar and cinnamon. Make a well at centre. Whisk milk and egg in a jug. Add milk mixture and mashed banana to flour mixture; stir to combine.
  2. For each pancake, melt a little of the butter in a frying pan over moderate heat. Pour ⅓ cup of pancake batter into pan; tilt to coat base. Cook for 1 minute or until bubbles appear on the surface. Turn; cook for a further 2 minutes or until golden and cooked. Transfer to a heatproof plate. Cover to keep warm. Repeat to make 12 pancakes in total.
  3. Meanwhile, place custard powder, brown sugar, essence and extra milk in a saucepan; whisk to combine. Cook and stir over moderate heat for 5 minutes or until mixture boils and thickens.
  4. Stack pancakes on a serving plate. Top with extra sliced banana. Drizzle with coffee custard. Serve sprinkled with chocolate curls.

Photo credit http://www.foodtolove.com.au/

Latte Coffee Tart

SERVES 10
PREP 20 minutes + 2¼ hours to chill
COOK 1 hour
Make ahead Bake this tart up to 2 days ahead. Cover, then refrigerate.

What You’ll Need

1¾ cups plain flour
2 tablespoons cocoa powder, sifted, plus extra, to dust
150g cold butter, chopped
1 tablespoon icing sugar, plus extra, to dust
1 egg yolk, plus 8 extra
1-2 tablespoons chilled water
300ml thickened cream
⅓ cup milk
1 cinnamon stick
2 tablespoons Bushells Coffee & Chicory Essence
2/3 cup caster sugar
⅓ cup chocolate-coated coffee beans, chopped

Method

  1. Process flour, cocoa powder, butter and icing sugar in a food processor until mixture resembles crumbs. Add egg yolk and water; process until dough just comes together. Turn out onto a lightly floured surface; knead until smooth. Shape into a disc; wrap in plastic food wrap. Chill for 15 minutes.
  2. Preheat oven to 200°C/180°C fan-forced. Roll out pastry between sheets of baking paper to a 25cm round, about 5mm thick. Line a 22cm (base measurement) round fluted tart pan with removable base with pastry. Trim edge. Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Place tart pan on an oven tray. Bake for 10 minutes. Remove weights and paper. Bake for a further 10 minutes or until just coloured. Reduce oven temperature to 160°C/140°C fan-forced.
  3. Meanwhile, heat cream, milk and cinnamon in a saucepan over moderate heat until mixture just comes to the boil. Remove from heat. Remove cinnamon stick. Stir in essence. Whisk extra egg yolks and caster sugar in a heatproof bowl until pale and creamy. Stir in milk mixture until combined.
  4. Pour egg mixture into pastry shell. Bake for 40 minutes or until just set at centre. Remove from oven. Cool in pan. Chill for 2 hours or until firm. Remove from pan. Dust with extra cocoa powder and extra icing sugar. Serve topped with coffee beans.

 Photo credit http://www.foodtolove.com.au/

Coffee & Hazelnut Cheesecake Slice

SERVES 8
PREP 30 minutes + 4 hours to chill

What You’ll Need

100g dark eating chocolate, grated
2 eggs, separated
½ cup caster sugar
200g cream cheese, at room temperature
250ml thickened cream
2 cups boiling water
⅓ cup Bushells Coffee & Chicory Essence
24 sponge finger biscuits (savoiardi)
⅓ cup toasted skinless hazelnuts, coarsely chopped
⅓ cup frozen raspberries, thawed
2 tablespoons cocoa powder, to dust
20g white chocolate, grated 

Method

  1. Scatter a third of the chocolate over the base of a 6cm-deep, 20cm (base measurement) square ceramic or glass dish.
  2. Using an electric mixer, beat egg yolks and sugar in a bowl until pale and creamy. Beat in cream cheese and cream until smooth and combined. Using an electric mixer, beat egg whites in a bowl until soft peaks form. Fold egg whites into cream cheese mixture until combined.
  3. Whisk the boiling water and essence in a shallow heatproof bowl. Dip half the biscuits, one by one, in coffee mixture; arrange over base of dish. Top with half the cream cheese mixture and half the remaining chocolate; level surface. Repeat layers; level surface. Cover with plastic food wrap; chill for 4 hours.
  4. Top with hazelnuts and raspberries. Dust with cocoa powder. Serve sprinkled with white chocolate.

Coffee Secret: Add a dash of this essential coffee essence to double up on flavour

Photo credit http://www.foodtolove.com.au/