Faroe Island Coffee With Cardamom Cream Recipes

Steps:

• 1. Brew coffee according to brewing preference.
• 2. Combine remaining ingredients in a chilled mixing bowl.
• 3. Using chilled beaters, beat with electric mixer to soft peaks. Serve whipped cream over coffee.

Steps:

• Brew coffee according to brewing preference.
• Combine remaining ingredients in a chilled mixing bowl.
• Using chilled beaters, beat with electric mixer to soft peaks. Serve whipped cream over coffee.

Steps:

• Place lemon zest, cardamom pods, vanilla pod, and ground coffee into paper filter in brew basket of your coffee maker.
• Add water to the coffee maker, and brew according to manufacturer's directions.
• While coffee is brewing, make the chantilly whipped cream:.
• Whip the cream until soft peaks form; add the sugar, vanilla, cognac and cardamom, beating until well combined.
• Pour spiced coffee into 6 tall warmed mugs, about 2/3 full.
• Sweeten each serving with a teaspoon of sugar, or to taste.
• Top each serving with a generous dollop of chantilly whipped cream, and sprinkle with ground cardamom. Serve immediately.

Steps:

• Preheat your oven to 350 degrees.
• While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
• Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
• In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
• Finally, stir in the oats and the chopped hazelnuts.
• Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
• While the cake is baking, make the vanilla sauce.
• In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
• Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
• When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
• Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.