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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mai Chai Pumpkin Tarimisu

Mai Chai Pumpkin Tiramisu (40)

Mai Chai Pumpkin Tiramisu (41)

Mai Chai Pumpkin Tiramisu (38)

Mai Chai Pumpkin Tiramisu (35)

Mai Chai Pumpkin Tiramisu (1)

Mai Chai Pumpkin Tiramisu (20)

I’ve decided to make a Mai Chai Pumpkin Tarimisu and because we’ll be dining with family and friends, I think this would be a perfect ending to our Thanksgiving celebration.

I wanted to tell you about this AWESOME new spice blend from P.S. Flavor-Spice Blends called Mai Chai. I suppose I’d describe it as a warm combination of spices that works perfectly in coffees, smoothies, and even ice cream.

           P.S. Flavor-Spice Blends by Pam Smith, RDN.
Pam Smith, with daughter and moderator Nicole Smith Talbott, hold monthly Facebook Live classes for P.S. Flavor Club. Available are 3-month seasonal kits, you can go to www.psflavorclub.com. or https://m.facebook.com/psflavor

Mai Chai Pumpkin Tiramisu (32)

 

Prep: 50 minutes
Total Time: 5 hours 10 minutes
Yields:  9 servings per pan
Equipment: 9 x 11  baking dish or 2-disposable 9 x 9 pans with lids, 3-quart saucepot, heat-proof mixing bowl

Ingredients:
Pie Filling:
5 large egg yolks
1/4 cup granulated sugar
1/2 cup Kahlua (coffee liqueur)
8-ounces mascarpone cheese, room temperature
1 15-ounce can pumpkin puree
1 cup whipping cream
1/2 cup loosely packed brown sugar
3 teaspoons vanilla extract
1 teaspoon Mai Chai Spice

Espresso Syrup:
2 teaspoons instant espresso
1 1/2 cups water
1 teaspoon Mai Chai Spice
1/2 cup brown sugar
1 teaspoon Kahlua

Tiramisu Ingredients:
4 7-ounce packages Alessi Lady Fingers
1 bar of semi-sweet chocolate for grating
2 boxes of Turtle Pecan Biscottis, crushed

Directions:
The Espresso Syrup:

Bring 1 1/2 cups of water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso powder, stir until dissolved. Add the brown sugar, Mai Chai Spice, and Kahlua and stir until the sugar has dissolved completely about 2 minutes. Set aside to cool.

Pie Filling:
Start by making a do-it-yourself double boiler:
Bring some water to a boil in a 3-quart saucepot, then reduce the heat to a simmer. Place a heatproof mixing bowl on top leaving 2 to 3-inches of space between the water and the bottom of the bowl.

Place the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the Kahlua and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 4-5 minutes. Remove the bowl from the heat, cover with plastic wrap and refrigerate until cool, 30 minutes.

Place the mascarpone cheese and pumpkin puree in a large mixing bowl and stir until smooth. In a stand mixer fitted with the whisk attachment, combine the whipping cream, brown sugar, vanilla extract, and Mai Chai Spice. Whip until not quite stiff peaks Add the whipped cream mixture to the pumpkin mixture, followed by the chilled egg mixture. Fold gently until well mixed. Cover and refrigerate for 1 hour.

Fill a large plastic bag with the biscotti. Using a meat mallet, break up the Turtle Pecan Biscottis. They do not have to be finely crushed.

To assemble:
Arrange the ladyfingers in a single layer in the two 9 x 9 pans, braking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Add a third of the chilled pumpkin filling mixture on top and spread into a thin layer. Grate over a thin layer of the chocolate.

Repeat this process one more time in each pan, finishing with the crushed Turtle Pecan Biscotti. Cover and refrigerate for a minimum of 4 hours.

Note: Best eaten with 24 hours, any longer the Tiramisu will start to break down.

 

Mocha Chili Spiced Asparagus

 

 

 

 

 

 

 

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Homemade Espresso Ice Cream

2015-02-06 11.34.29

We are definitely coffee lovers in my house, so I thought for my second ice cream flavor that I would attempt making an #espresso #icecream. This batch has a kiss of chocolate because I’m using dark chocolate covered espresso beans. This is my Homemade Espresso Ice Cream.

Homemade Espresso Ice Cream (2)

Homemade Espresso Ice Cream (3)

Homemade Espresso Ice Cream (4)

Homemade Espresso Ice Cream (5)

Homemade Espresso Ice Cream (6)

Homemade Espresso Ice Cream (7)

Homemade Espresso Ice Cream (8)

Homemade Espresso Ice Cream

Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Cooking Time On Stove: 1 to 2 minutes (long enough to dissolve the sugar)
Machine Churning Time: 30 minutes
Yields: 1 quart
Equipment: Ice cream maker, 3-quart saucepan, large mixing bowl, mini food processor

Ingredients:
3 cups of heavy cream
2/3 cup of granulated sugar
1 teaspoon of pure vanilla extract
2 tablespoons of Kahlua
1 cup of chopped dark chocolate espresso beans (measured after they are ground up finely)
1 pinch of Kosher salt
Dark chocolate covered espresso beans for garnish

Note: Place the ice cream bowl attachment into the freezer the night before use.

Directions:
Place the heavy cream, granulated sugar, and Kosher salt into a saucepan. Over medium-low heat dissolve the sugar and salt completely. Take your clean finger and dip it into the warm cream. If you feel no grittiness when you rub your two fingers together, then the sugar has dissolved completely. Remove the cream from the heat, add the Kahlua and vanilla extract.

Transfer the cream mixture to a large bowl, cover with plastic wrap, and place into the frig for at least 2 hours. After the two hours, take the bowl attachment and place it onto the ice cream machine and turn it on. Next, slowly pour the cream mixture into the ice cream machine. Let it churn following the manufacturer’s directions which is about 20 minutes.

At this point, add the ground up dark chocolate espresso beans and let the ice cream maker continue churning, for an additional 5 minutes, allowing the ground dark chocolate espresso beans to be mixed through evenly. That’s it. Remove the ice cream and place it into a quart container and freeze overnight.  Place a scoop of the espresso ice cream into your favorite ice cream dish and garnish with a couple of the dark chocolate covered espresso beans.

If you love coffee, you’re going to love my Homemade Espresso Ice Cream.

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