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88
Kohana Fine Tasting
by Chef Irving Corona
1827
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88
1827
Title:
Kohana Fine Tasting

Author:
Chef Irving Corona

Description:

Cake:

Ingredients

2 cups flour

2 cups sugar

1/4 teaspoon salt

2 sticks butter

4 oz Kohana cold brew concentrate mixed with water 4oz

1/2 cup buttermilk

2 whole eggs

1 teaspoon baking soda

2 teaspoons vanilla coffee

Butter Cream:

Ingredients

1-1/2 stick butter

1 pound powdered sugar

3 tbl Kohana extract

1/4 teaspoon salt

4 tablespoons heavy cream

Directions

Preheat oven to 350 degrees. Grease and flour two round baking pans. In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.

Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.

Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined. Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture. Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set. Allow to cool completely.

Combine all icing ingredients, then ice the cake Jelly with strawberry sauce in the middle. Assemble the cake in 2x4 inches.

Coffee Jelly:

Ingredients

2 Sheets gelatin iced and bloom

2oz sugar

2oz coffee

2oz of water

Directions

Bring coffee, sugar and water to boil add the bloom gelatin sheets and boil strain and cool in 1/4 sheet pan sprayed with pam so they wont stick. Cool and apply to cake.

Strawberry Jelly:

6oz strawberries

20 g of sugar

3oz of water

Directions

Add all ingredients to a sauce pan and bring to a boil and blend together. Strain if loose. Boil until sauce thickens then apply to cake.

Coffee Ice Cream:

Ingredients

1.5 cup of whole Milk

3.5 oz of Kohana cold brew concentrate

80 g. sugar

6 egg Yolks

Directions

Bring milk and sugar to a boil in a sauce pan. Add Kohana cold brew concentrate. Add the hot mixture to the eggs then pour the mixture in pan and stir until the mixture thickens to custard, churning about 18 minutes.

Coffee Tuiles:

Ingredients

42 g of confection sugar

1 tbls of Kohana cold brew concentrate

1 tbls of water

3 tbls unsalted butter

Directions

Preheat oven at 300 degrees. In a bowl add water, warm Kohana cold brew concentrate, warm melted unsalted butter. Mix well. Then stir in confectioners' sugar. Finally, sift in all purpose flour whisk until homogeneous. The batter will be very liquidly. Let it chill in the refrigerator for an hour.

On a slip mat or a greased pan make circular disks with a teaspoon of batter. Spread the batter flat with the back of the teaspoon. Bake for 10 to 12 minutes, or until it is dry and set. Out of the oven, immediately transfer the disk to a rolling pin. Press the ends of the wafers to form roof tiles.

Garnish: With blackberries, mints, cocoa bean, nibs, broken meringue.

Description:

Cake:

Ingredients

2 cups flour

2 cups sugar

1/4 teaspoon salt

2 sticks butter

4 oz Kohana cold brew concentrate mixed with water 4oz

1/2 cup buttermilk

2 whole eggs

1 teaspoon baking soda

2 teaspoons vanilla coffee

Butter Cream:

Ingredients

1-1/2 stick butter

1 pound powdered sugar

3 tbl Kohana extract

1/4 teaspoon salt

4 tablespoons heavy cream

Directions

Preheat oven to 350 degrees. Grease and flour two round baking pans. In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.

Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.

Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined. Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture. Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set. Allow to cool completely.

Combine all icing ingredients, then ice the cake Jelly with strawberry sauce in the middle. Assemble the cake in 2x4 inches.

Coffee Jelly:

Ingredients

2 Sheets gelatin iced and bloom

2oz sugar

2oz coffee

2oz of water

Directions

Bring coffee, sugar and water to boil add the bloom gelatin sheets and boil strain and cool in 1/4 sheet pan sprayed with pam so they wont stick. Cool and apply to cake.

Strawberry Jelly:

6oz strawberries

20 g of sugar

3oz of water

Directions

Add all ingredients to a sauce pan and bring to a boil and blend together. Strain if loose. Boil until sauce thickens then apply to cake.

Coffee Ice Cream:

Ingredients

1.5 cup of whole Milk

3.5 oz of Kohana cold brew concentrate

80 g. sugar

6 egg Yolks

Directions

Bring milk and sugar to a boil in a sauce pan. Add Kohana cold brew concentrate. Add the hot mixture to the eggs then pour the mixture in pan and stir until the mixture thickens to custard, churning about 18 minutes.

Coffee Tuiles:

Ingredients

42 g of confection sugar

1 tbls of Kohana cold brew concentrate

1 tbls of water

3 tbls unsalted butter

Directions

Preheat oven at 300 degrees. In a bowl add water, warm Kohana cold brew concentrate, warm melted unsalted butter. Mix well. Then stir in confectioners' sugar. Finally, sift in all purpose flour whisk until homogeneous. The batter will be very liquidly. Let it chill in the refrigerator for an hour.

On a slip mat or a greased pan make circular disks with a teaspoon of batter. Spread the batter flat with the back of the teaspoon. Bake for 10 to 12 minutes, or until it is dry and set. Out of the oven, immediately transfer the disk to a rolling pin. Press the ends of the wafers to form roof tiles.

Garnish: With blackberries, mints, cocoa bean, nibs, broken meringue.