To finish off a lovely dinner with a perfect made truffle chocolate, espresso and some cognac makes everything just a little bit better. It gives the dinner a more dynamic feeling. A perfect dessert makes the feeling of food more complete were the circle is closed. A well made dessert is a very important part of the dinner. If it is half made and somewhat unfinished it becomes a great disappointment towards the entire meal. Dessert is apart of the meal (dinner) not a side dish or something you take because you still are hungry. It is something that belongs to the perfect dinner. It is hard to make however when made well it could be such an enjoyment.
Enjoy cooking so life will be more enjoyable!
Cigar, Coffee, Cognac & Cigar
Cigar: Carlos Torano, (Joe Labero)Coffee: Zoegas Intenzo
Cognac: Courvoisier Napoleon
Chocolate: Any kind, however it should be dark. It could also be made in a truffle cake.
Simple however so dynamic in taste. This dessert is perfect for cigar lovers. All the combined combenations in one. Cigar, coffee (prefetably espresso), chocolate (truffle) and cognac. Not many restaurants have this however those who do are probably considered as knowledgable within the field of gastronomy.
Tiramisu
6 rectangular Italian biscuits, like savojardi or biscotti 3/4 decilitre black coffee
1 tablespoon of liqueur
1 egg
3/4 decilitre of sugar
1 dl whipped cream
The peel of half a lemon
The peel of half a orange
1 tablespoon of cacao
For 4 people
Divide the biscuits in to pieces and put half of it in the bottom of a deep rectangular tin. Mix the coffee with either the liqueur or cognac, and divide it over the biscuits. Whip the egg and sugar puffy, and then you whip the cream hard. Stir down the egg mix, the lemon peel and the orange peel in the whipped cream. Pour half of the mixture over the biscuits, then you put in the rest of the biscuits on top, and then another lawyer of mixture. To finish it of you powder some cacao on top of it all, and then into the refrigerator for about 2 hours until the tiramisu has become firm.
Panncotta
2 gelatine leaves 5 decilitre of whipped cream
2 tablespoons of dried espresso coffee
3/4 decilitre sugar
1 pinch of vanilla sugar 2 pinches of cognac
For 4-6 people
Put the gelatine leaves in cold water for about 5 minutes. Stir the cream, espresso and sugar together in a saucepan. Let it all boil and then take the saucepan of the heat. Take the gelatine leaves from the water and stir it down in the cream mix so it will melt. Let the cream mix cool down and then you stir in the vanilla sugar and the cognac. Pour the mix into the cups and let it stiffen in the refrigerator for at least 5 hours or until the next day. Serve it directly out of the cups. You can change the cognac and have amaretto liqueur instead if you feel like that. If you do that, reduce the sugar to ½ decilitre instead of 3/4.
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