Pot of Gold Dessert
Votes: 4
Time: 2 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 528, total fat 18 G., saturated fats 11 G., proteins 12 G., carbohydrates 81 G., fiber 3 G., cholesterol 41 mg, sodium 336 mg, sugar 46 G.
Calories 528, total fat 18 G., saturated fats 11 G., proteins 12 G., carbohydrates 81 G., fiber 3 G., cholesterol 41 mg, sodium 336 mg, sugar 46 G.
This adult dessert was created especially for St. Patrick's Day, but it's also perfect for a hot summer day. Iced coffee with a refreshing scoop of mint ice cream and a splash of Irish whiskey is served with crispy caraway seed and raisin biscotti. Dip the biscotti in the coffee and melting ice cream and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Biscotti
- 1 and 3/4 cups premium flour
- 2 tsp cumin
- 0.5 tsp of soda
- 1/4 teaspoon coarse salt
- 0.5 cup golden raisins
- 3/4 cup sour milk or kefir
- 4 tbsp unsalted butter, melted
- 2 tablespoons of sugar
Assembly
- 3 cups of coffee
- Irish whiskey, to taste
- 1.5 liters of mint ice cream with chocolate chips
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Recipes with similar ingredients: premium flour, sour milk, kefir, raisin, caraway, coffee, Irish whiskey
Cooking the dish according to the recipe:
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- Biscotti:
In a medium bowl, whisk together the flour, caraway seeds, baking soda, and salt; add the raisins. Add the sour milk and stir with a wooden spoon until evenly distributed. Form the dough into a ball, then transfer it to the prepared baking sheet. Shape into a small loaf, 20 cm long and 12 cm wide. Bake until golden brown, about 45 minutes. - Remove from the oven and reduce the temperature to 175°C (350°F). Let the loaf cool for 30 minutes, then transfer it to a cutting board and slice diagonally into 0.5 cm thick slices. Place the slices cut-side down on an unlined baking sheet, brush with melted butter, and sprinkle with sugar. Bake until light golden brown, about 20 minutes. Transfer the biscotti to a wire rack and let cool completely.
- Assemble the dessert:
Fill 6 mugs halfway with coffee and add a splash of whiskey. Add 2 scoops of ice cream to each mug and serve with biscotti.
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