The House Of Robert Timms | Making Great Coffee


Robert Timms recipes Coffee cheesecake slice 175g butter, softened 125g caster sugar 2 tbsp milk 185g plain flour pinch of salt Cheesecake topping 250g full-fat soft cream cheese 2 eggs, separated 100g caster sugar 100ml Robert Timms Italian Style Espresso coffee, cooled 1 tbsp plain flour 50g good quality dark chocolate, grated Preparation Preheat oven to 180C. Prepare and chill coffee if not already done. Grease and baseline a 21 x 21 x 4cm baking tin. Put butter and sugar in a bowl and whisk with electric beaters until pale and fluffy. Whisk in milk. Add flour and salt and mix with a wooden spoon until mixture forms a dough. Spoon into the tin and spread out smoothly using a blunt knife. Bake for 20 to 25 minutes until lightly browned around the edges. Increase oven temperature to 190C. To make cheesecake topping, combine the cream cheese, egg yolks and caster sugar using an electric whisk. Gradually whisk in coffee until the mixture is smooth. Add the flour and chocolate and mix in. In a separate bowl, whisk egg whites until firm peaks form then gently fold into the mixture. Pour over the biscuit base. Bake for 35 minutes. Cool in the tin. Makes about 15 pieces. Chicory Spiced Coffee 1 cup of coffee (we recommend using Mocha Kenya Coffee Bags) 1 tbspn Bushells Coffee & Chicory Essence 1 tspn Coffee liquor 1/2 cup whipped cream Ground cinnamon Method 1. Pour the coffee into a tall glass. 2. Add Bushells Coffee & Chicory Essence and coffee liquor. 3. Add whipped cream. 4. Sprinkle with cinnamon and serve. Vanilla Coffee Dream 1 cup milk Italian Espresso Beans 2 tspns vanilla essence 1 tspn Bushells Coffee & Chicory Essence 1 tspn sugar Cinnamon Method 1. Begin by preparing a latte as normal, but before steaming the milk, mix milk, vanilla flavouring and Bushells Coffee & Chicory Essence until completely blended. 2. Add half a teaspoon of sugar and then steam. 3. Pour liquid into espresso and then put the thick foam on top. 4. Garnish with a dash of cinnamon.

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