So it’s a very tactile recipe.
You're like smashing
things and whisking things.
The thing with this dessert is
you have to eat it right away.
You got to eat it all.
I am Zoë Kanan
and I'm a pastry chef in New York City,
and today we are making a scrappy and
indulgent dessert in my apartment.
A salted coffee caramel ice cream pie
that is going to put to work
these spent coffee grounds.
Also some old stale cookies that
I found in the back of my pantry.
Why not use it again to make a
delicious fancy indulgent dessert?
So, I'm going to take this cream
and pour it into a little saucepan
and scoop some coffee grounds,
probably a couple of tablespoons.
And I'm just going to like warm this up.
So I want to make sure
the infusion happens first
so that I can this chilling.
I'm going to transfer it into this bowl
and pop it in my fridge.
My extremely full fridge.
Cookie crust is a really simple way
to make a base for a pie.
I'm going to melt the butter now.
So, once it’s melted,
I'm just going to let it sit.
Now I'm going to use
these stale cookies,
smash these cookies into crumbs.
So I'm going to…
this is also potentially
saving you money on therapy.
You can use whatever
cookies you have for this.
I'm using chocolate wafer cookies.
Say, you have an old shortbread
or something like ginger snaps.
I want them to be sort
of the texture of soil.
It’s my pie tin,
transfer my crushed cookies.
I like to reuse my plastic bags,
money saving tip.
You want to make sure to season
this with a little bit of salt.
Our coffee grounds are
going to show up again.
Just a smidge.
Hey, and now our melted butter.
I'm just going to mix it
right in the pie pan.
Just make sure that all of it
is evenly coated with butter.
Press the cookies and
form like an even layer
and push up the crumbs on
the side of the pie tin.
This would look really pretty if you
were using multiple kinds of cookies.
Like if you're using
chocolate and graham crackers,
then it would be kind of
like a calico crust.
Alright, so this looks good.
I'm going to now chill it
so that the butter can solidify
and this can really form
like a solid base.
Caramel is a really great pastry technique
to make at home with pantry items
because it really just uses
sugar, cream and butter.
So I have my hot pan
and I am adding my sugar,
about medium-high flame.
While my sugar’s going,
I have here some cream, butter.
I'm going to just warm this up.
I feel like at home,
everyone has their like go-to burner,
front-right definitely sees the
most action in this kitchen.
I poured in my cream,
turned off the flame
and now I'm just stirring
to incorporate evenly.
Now that the cream and
butter had been incorporated,
I'm going to add my pinch of salt in.
Throw this on some ice cream.
Throw this on some cereal.
So we’ll just set this aside to cool
while we move on to the next step.
So now, we are actually going to make
the frozen mousse or no-churn ice cream.
The first step of that is
making an Italian meringue.
So I'm going to get a
double boiler set up.
So I have sugar and salt,
add some yolk, some whites.
You want to make sure to whisk together.
So I'm going to bring this over
on to my simmering water.
If you're getting a little bit foamy,
that’s good.
This is one of my favorite
things in my kitchen it's.…
this is a cow.
Now, I'm going to transfer
this mixture into my stand mixer.
Scrape your bowl clean.
You want to whip this on high speed to
two, three minutes.
So our Italian meringue is done
and it’s nice and glossy and stiff.
If you don't have a stand mixer at home,
you could swap out some good
old-fashioned elbow grease.
So here is my infused coffee cream,
transfer this.
I'm going to whip by hand.
I'm going to see it starting
to thicken up a little bit.
You could also do this in your mixer,
but I wanted to show that
like you can do it by hand.
So our cream is whipped to soft peaks.
So now I am going to take
a little bit of the cream
and move it into the
bowl with the meringue.
This is called like sacrificing,
so that I can help their textures unify.
Loosen up the meringue with
a little bit of the cream.
Okay, now I'm going to transfer,
and now I'm just going to
fold these two together
to form our coffee mousse.
And now we’re going to build our pie.
So I'm going to start by putting a small,
just like a light layer
of this mousse down first.
Then I'm going to drizzle
a ribbon of caramel.
I'm going to repeat the caramel.
Just trying to distribute
the caramel evenly
so that you get a nice amount,
and then this is
going to be our last layer.
And this is going to… as it freezes,
like it’s going to settle
into the shell a little bit.
And our last caramel layer on top.
So before slicing into this,
it needs to be really frozen.
Here is the finished pie.
This is the one that I made last night
and then in order to get clean slices,
you want to use a hot knife,
so I’m actually going to turn on my flame
and then I'm going to
slice it right in half.
Great.
I'm going to drizzle a little
extra caramel sauce over the top.
Gosh, it’s so good.
Mm...
Mmm...
it’s actually unfair that
you guys can't eat this.
[Laughs]
