Today Hot & Chilli is 2 years old and to celebrate I made a desert using one of Brazil most important commodities, coffee and one of my favourite food, ice cream. Coffee has great commercial value to this day. Brought to Brazil through Belem in 1727 via the French Guiana a small change of Arabica coffee was offered and brought clandestinely hidden in a luggage to Brazil. Due to our climate, the cultivation of coffee spread rapidly, then the main production was for the domestic market.
The coffee culture spread all over Brazilian valleys and mountains, enabling the raise of cities and promotion of major urban centres. Railways were built to allow the flow of production, boosting inter-regional trade of other important goods too. Coffee brought large numbers of immigrants, consolidated the expansion of the middle class, diversification of investments and even intensified cultural movements. Wealth flowed through coffee plantations, evident in the elegant mansions of the farmers, who brought European culture to theatres and built new cities. Brazil has grown, driven by habit of coffee and its valuable historical and cultural contribution. Since then coffee and Brazilian people become inseparable. We always have coffee through out the day.
Thanks to all my supporters, followers, family and friends over this two years.
The recipe:
Coffee & Chocolate Ice Cream Tart
Yield: 12 servings
Ingredients
.3 packs of Oreo (about 450gr)
.1 tbspoon of instant coffee
.9 tablespoons (soup) margarine at room temperature
.1 cup of espresso coffee
.1 teaspoon of vanilla extract
.1 kg of good quality vanilla ice cream
syrup:
. 1/2 cup (tea) Coffee
. 1/4 cup (tea) of sugar
Equipment: food processor, 23cm diameter fluted deep flan pan
Method:
tart:
In the food processor, mix the biscuits with margarine and the instant coffee.
Line the bottom and sides of a flutes deep flan pan. Take it to the freezer for 3 hours.
In a food processor mix the espresso coffee, vanilla extract with the ice cream, pour over the biscuit base. Freeze all for at least 5 hours.
syrup:
In a pan mix the ingredients till it reduces and forms a syrup.
Take the tart out of the freezer 5 minutes before serving.
Heaven!
Coffee and chocolate Ice cream tart
Happy Birthday, lovely!
Thanks Kavey! I can't believe it's been already 2 years very pleased I have met so many lovely people through the blog.Rx
Hey gorgeous lady – happy blog birthday! Time flies when you are having fun… 🙂 It has been a pleasure getting to know you through your blog – let's get together over a glass of bubbles SOON! xx
Hi Jeanne, Thanks lovely.I really appreciate the love and support.Definitely up for a bubbly soon. Rxx
Congratulations from the other side of the world. Bjus Debs
That looks gorgeous!! Hope you're well…we should catch up soon. 🙂
Looking forward to seeing you soon
Those look great and I am sure they taste just as good!