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CREAMY COFFEE IN A JAR with caramelized roasted beans - photo 1
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CREAMY COFFEE IN A JAR with caramelized roasted beans

Desserts Snacks 90 min Medium 12 wyświetleń ~46.87 PLN - (0)
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Description

A delicate, creamy dessert in a jar that combines the intense flavor of coffee with the velvety texture of mascarpone and cream, along with crunchy homemade caramel made from roasted coffee beans. Inspiration: coffee as an ingredient not just for drinking — here, the beans become a textural and decorative element. The dessert has layers: a buttery cookie base, a coffee cream made from mascarpone and cream with a hint of vanilla, and shiny caramel with slightly crushed roasted coffee beans. Serve in small jars as a dessert after dinner or as a sweet touch during afternoon coffee. Qualities: a contrast of creamy smoothness and crunchiness, a pleasant bitter-sweet note of coffee, and aesthetic layering that looks very impressive.

Składniki (12)

Servings:
6
  • 36% heavy cream 600 ml
  • Mascarpone 300 g
  • Powdered sugar 60 g
  • Digestive biscuits 150 g
  • Butter 85 g
  • Roasted coffee beans 40 g
  • Instant coffee (espresso instant) 20 g
  • Granulated sugar 120 g
  • Vanilla bean 1 szt.
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey 60 ml
  • Chocolate coffee balls (optional) 60 g
💰 Szacowany koszt dania: ~46.87 PLN (7.81 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the crust: place the biscuits in a large plastic bag or bowl. If using a bag, seal it and use a rolling pin to crush the cookies into fine crumbs (they should be almost uniform, without larger pieces of about 2–3 mm). If using a bowl, crumble the cookies with a manual masher. Transfer the crushed cookies to a bowl and add the melted butter (melted in a saucepan or microwave). Mix with a spoon or spatula until the mixture resembles wet sand and holds together when squeezed in your hand.

Ingredients: Digestive biscuits, Butter
Use a bowl with a capacity of at least 2 liters and a rolling pin or a pestle. If the mixture is too dry, add a maximum of 5–10 g of melted butter. Do not overheat the butter — it should be liquid but not hot.
2

Divide the cookie dough evenly into 6 jars (about 25 g of cookies per jar), pressing down with the bottom of a small glass or spoon to make the base compact and even. Place the jars in the refrigerator for 15–20 minutes to firm up the base.

Ingredients: Digestive biscuits
Use jars with a capacity of 200–250 ml or small bowls. Press down with moderate force — too much pressure can flatten the butter, and the base will become too hard after cooling.

Coffee cream

3

Prepare an aromatic coffee base: in a small bowl, dissolve 20 g of instant coffee in 30 ml of very hot (not boiling) water, stirring until a smooth concentrate forms. Split the vanilla pod lengthwise with a knife and scrape out the tiny seeds; add the seeds to the mixture. Set aside to let the flavors meld.

Ingredients: Instant coffee (espresso instant), Vanilla bean
Use a metal teaspoon and a small glass. The water should be just off the boil, but not boiling, to extract the aroma of the coffee and vanilla.
4

Chill the bowl and the mixer whisks in the fridge for 10 minutes (cold tools whip cream better). Pour 600 ml of heavy cream into the chilled bowl and beat with a mixer on medium speed for about 4–6 minutes, until the cream starts to thicken and forms soft peaks — when you lift the whisk, the peak should hold but its tip should droop slightly. Be careful not to overwhip it — excessive whipping will turn it into butter.

Ingredients: 36% heavy cream
Use a hand mixer or a stand mixer with a whisk. If you don't have a mixer, whip the cream by hand with a whisk for 8–12 minutes, vigorously and consistently.
5

In a separate bowl, gently mix 300 g of mascarpone with 60 g of powdered sugar and the previously prepared coffee concentrate with vanilla. Use a spatula or wooden spoon and work in short movements until the mixture is smooth — about 1–2 minutes. The mixture should be uniform, without lumps of mascarpone.

Ingredients: Mascarpone, Powdered sugar, Instant coffee (espresso instant), Vanilla bean
Use a wide silicone spatula. Do not mix too vigorously — mixing too intensely will cause the mascarpone to become runny and may curdle.
6

Combine the mascarpone mixture with the whipped cream: add 1/3 of the whipped cream to the mascarpone and mix vigorously but gently to loosen the mixture (about 20–30 seconds). Then add the remaining cream in two batches and gently fold with a spatula for 30–40 seconds per batch until a smooth, fluffy cream is formed. The cream should be thick but light — if it "flows," it means the mascarpone is too thin or the cream is overwhipped.

Ingredients: 36% heavy cream, Mascarpone
Use the 'fold' technique — drag the spatula from the side of the bowl to the center and rotate the bowl, instead of mixing in circular motions.

Caramel with seeds

7

Prepare the caramel with seeds: in a heavy-bottomed saucepan, add 120 g of granulated sugar and pour in 30 ml of water (just enough to moisten the sugar). Do not stir with a spoon — gently shake the saucepan to allow the sugar to dissolve evenly. Heat over medium heat for 6–8 minutes until the sugar dissolves and the mixture turns amber in color. Watch carefully — caramel that is too dark tastes bitter.

Ingredients: Granulated sugar
Use a saucepan with a diameter of 16–18 cm with a thick bottom. Do not leave the stove while caramelizing — sugar quickly goes from the perfect color to burnt.
8

When the caramel reaches a golden-amber color (after about 6–8 minutes), remove the saucepan from the heat and quickly add 40 g of roasted coffee beans. Stir with a silicone spatula for 20–30 seconds to ensure each bean is coated in caramel. Add 15 g of butter (from the total amount of butter, if any remains) and a pinch of salt (1 g), and mix for 10 seconds. Pour the mixture in a thin layer onto baking paper and wait 5–7 minutes until it slightly hardens, then use a knife or rolling pin to break the caramel-coated beans into smaller pieces — not completely into powder, we want crunchy small pieces about 3–6 mm. Note: the caramel will be very hot.

Ingredients: Granulated sugar, Roasted coffee beans, Butter, Salt
Use kitchen gloves and a grabber. If you are afraid of hard, whole grains, crush them after setting so there are no larger, very hard pieces. Additionally, you can add 60 g of chocolate-covered coffee beans for a milder sweetness.

Assembly

9

Take the jars out of the fridge with the prepared base. Evenly distribute the coffee cream on the bottom, filling the jars to about 2/3 of their height (about 100–120 g of cream per jar). Smooth the surface with a spoon or spatula.

Ingredients: Mascarpone, 36% heavy cream
Use a small spatula or spoon to spread evenly. Apply the cream in batches, pressing gently to avoid leaving air bubbles.
10

Sprinkle crushed caramel coffee beans on top of the cream — about 8–10 g per jar, to achieve a crunchy layer and intense aroma. If you are using chocolate-covered coffee balls as an alternative, scatter 6–8 balls per jar.

Ingredients: Roasted coffee beans, Chocolate coffee balls (optional)
Add the caramel just before serving to keep it crunchy. If you want to prepare the dessert in advance, keep the caramel separate and add it 10–15 minutes before serving.

Cooling and serving

11

Chill the jars in the fridge for at least 1–2 hours (preferably 4 hours) — the cream will achieve the right texture and the flavors will meld. Before serving, you can gently drizzle 10 g of honey over each portion (optional).

Ingredients: Honey
Store the dessert covered with plastic wrap or sealed, so it doesn't absorb odors from the fridge. If you plan to serve it later than 12 hours, it's better to store the cream and caramel separately.

Decoration

12

Just before serving, decorate the top with freshly grated orange zest (optional) or a few whole chocolate-covered coffee beans. Serve on a small tray with a teaspoon.

Ingredients: Chocolate coffee balls (optional)
If you are adding orange zest, use a fine grater and grate only the orange part of the peel, avoiding the white bitter layer.

Fun Fact

💡

Using coffee beans in desserts has a long tradition — in the 19th century, roasted beans were also used as crunchy additions to candies and coatings. Caramelized beans provide an interesting contrast of textures and enhance the aroma of coffee without the need to serve a brew.

Best for

podwieczorek z przyjaciółmi kolacja jako deser po cięższym daniu małe przyjęcie czy degustacja kawy

Tips

🍽️ Serving

Serve chilled, preferably in small jars of 200–250 ml. Add caramel just before serving to maintain its crunchiness. Serve with a small cup of strong espresso or decaffeinated brew for sensitive individuals. For a flavor contrast, thin chocolate wafers work well for toasting and serving alongside.

🥡 Storage

Store the cream in the refrigerator for up to 48 hours covered. Store the caramel with seeds in an airtight container at room temperature for up to 3 days (to prevent it from softening). Do not combine the caramel with the chilled cream long before serving — the moisture from the cream will cause the caramel to soften.

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