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 Bambu - A tasty coffee alternative .
Bambu Hot Use 1 tsp of Bambu, pour on hot water or milk, stir well. Bambu Cold Add 600ml milk, 3 tbsp Bambu and 1 tbsp cane sugar to a shaker and mix well. Bambu Twist ...a mellow alternative to a cup of coffee 1 tsp Bambu 1 tsp brown sugar ½ cup hot water ½ cup almond milk Combine dry ingredients, then add hot water and almond milk while stirring. Bambu Chocolate Walnut Roulade 4 egg whites 8oz castor sugar 1 tsp cornflour double cream, whipped 1packet small walnuts or pecans 1 heaped tsp Bambu hot chocolate powder for dusting Whip egg whites with 4oz sugar till stiff. Fold in the remaining sugar, cornflour and Bambu. Place on a flat tray with greaseproof paper which has been sprinkled with chocolate. Bake at No. 7 or 250 ºc/ 425ºF for 8 to 10 minutes. Turn out immediately on to another sheet of sprinkled greaseproof paper. Cool and then fill with cream and chopped nuts. Set for 10 minutes in the fridge, then unwrap and slice with a knife dipped in boiling water. Serve in a pool of cream. Remember to tell guests the sweet contains nuts. Bambu Mousse 2 egg yolks 3 tbsp raw sugar 2 tbsp Bambu ¾ cup cream and 2 egg whites (beaten until stiff peaks form) cocoa Kirsch Beat egg yolks with sugar. Add Kirsch and Bambu. Fold in the whipped cream and beaten egg whites. Place mixture in individual cups and sprinkle with cocoa. Refrigerate until firm and well-chilled. Bambu Bites 150g ground hazelnuts 300g cane sugar 3 egg whites 10g Bambu (3 heaped tbsp) Mix all ingredients together and beat for 5 minutes. Transfer the mixture to a piping bag and pipe out in small amounts. Leave standing at room temperature for one day and then bake for 9 to 10 minutes at 210°C. Bambu Shake 600ml milk 3 tbsp Bambu 1tbsp cane sugar Mix well in a shaker. Serve cold Bambu Brown Bread Ice Cream ½pt double cream 1 oz white sugar vanilla essence ½oz Bambu 3oz brown bread, stale 3oz dark brown sugar Mix white sugar, cream, vanilla essence and Bambu together until fluffy, cover and freeze. When mixture starts to set around the edges, remove from the freezer and stir to prevent crystals forming. Repeat twice during freezing. Spread breadcrumbs on to a baking tray and add brown sugar. Sprinkle on top of crumbs and caramelise in the oven. Stir occasionally. Leave to cool, then break with a fork. When the ice cream is nearly set, turn out into a larger chilled bowl, beat with a whisk and fold in the crumbs. Spoon back into ice tray and freeze until firm. Bambu Toffee Cheesecake Base ½ pk digestive biscuits, crushed ¼ lb butter, melted Mix together. Press crumbs into a 7 to 8 inch (approx. 20cm) baking tray, and chill. Filling 4 oz castor sugar 4 oz cream cheese ¼ oz Bambu Cream above ingredients together. Topping: ½ pt double cream 2 toffee yoghurts Whip up and fold in these ingredients in a seperate bowl. Combine mixture from both bowls and spread on top of the crumbs. Sprinkle top with sieved drinking chocolate, then chill. To serve, cut with a knife dipped in boiling water. Grilled Pears Serves 4 500 ml water 2 tbsp Bambu Instant 2 tbsp raw cane sugar 4 pears of about 150g, not too ripe Filling: 50 g fresh cheese (see Tip) 1 tbsp Bambu Instant ¼ tsp cinnamon powder 50 g crystallised ginger Meringue : 1 tbsp butter 1 egg white pinch of sea salt 1 tbsp raw cane sugar 1 tbsp light spelt flour 1 egg yolk Bring the water, Bambu and sugar to the boil. Peel the pears, halve and core. Cook in the Bambu stock until al dente. Take out 4 pear halves and put into a gratin dish. Cook the rest of the pears until quite soft. For the filling, mix the cheese with Bambu and cinnamon. Chop the ginger and add to mixture. Fill the al dente pear halves with the ginger mixture and pour over some of the Bambu stock. Preheat the oven to 175°C. For the meringue, melt the butter, and leave to cool a little. Beat the egg white with the salt until halfway stiff. Add sugar and beat once more until the mixture is stiff. Add flour and stir in the yoke with the butter. Divide the meringue between the pear halves and bake in the centre of the oven for about 15 minutes until golden. Meanwhile puree the rest of the pear halves with 100ml of Bambu stock to make a sauce. Divide between 4 dessert plates and place the grilled pears on top. Serve warm or cold. Tip: This dessert also works well with apples. The choice of cheese is important to its success. Use Philadelphia or Gervais rather than quark or ricotta. Bambu lends a surprisingly earthy coffee flavour to this dish, giving a wonderful contrast to the lightness of the grilled pears. Bambu Muffins Makes approx. 12 muffins 200g butter 200g raw cane sugar 4 eggs, beaten until fluffy few drops of vanilla essence 4 tbsp Bambu 1 tbsp cocoa powder, add and mix well 1 tsp baking powder 200g flour, folded in Pour the mixture into greased muffin tins and bake in the centre of the oven at 180-200°C for approximately 20 minutes. To decorate, dust with icing sugar. Bambu Tiramisu 4-6 servings Approx. 100g sponge fingers 3 tbsp Bambu 100ml hot water 3 tbsp peach or coffee liqueur 300g quark 120g mascarpone 60g raw cane sugar 250g peaches (tinned peaches can be used) chocolate powder Layer the sponge fingers in a gratin dish. Dissolve the Bambu in the water and add the liqueur. Pour over the sponge fingers and allow to absorb. Mix quark, mascarpone and sugar well. Cut the peaches into small pieces and add. Spread the mixture over the sponge fingers. Leave to cool for at least 2 hours. Before serving, dust with chocolate powder. 1832 |
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