Dallmayr Black Night – Black. Blacker. Espresso. On the evening of Saturday, 9 November 2019, Dallmayr hosted “Black Night” – an inspirational event to celebrate espresso all in black, with coffee & food pairings, coffee cocktails and cool DJ sounds in an elegant rooftop atmosphere.
The event set the perfect stage for four new and exciting flavour combinations, delightfully presented during coffee & food pairings with Dallmayr Espresso Dark Roast.
Thanks to its wonderful combination of acidity and fruity aromas, this teriyaki skewer releases a thrilling burst of flavours. Small cubes of cassis jelly are threaded onto a skewer and wrapped in a strip of black carrot. This is then dipped into a sweet fruity marinade and rolled in caramelised black sesame seeds – a texture that truly tantalises your taste buds!
“Here, the espresso acts as a base for the variety of different flavours. It initially creates a contrast thanks to its intense aromas. The light acidity of the Dark Roast, which is reminiscent of blackcurrant, then serves as a connecting element, bringing together all the flavours and aromas to round off the taste experience.”
Thread together three jelly cubes for every carrot strip on a small wooden skewer. Now dip the skewer into the cassis dip before gently rolling in the crunchy sesame.
Mix the pectin together with the sugar, then stir in both the redcurrant and blackcurrant juice. Add the remaining ingredients and bring to the boil. Line a rectangular casserole dish with cling film, pour in the warm jelly mix until around 2 cm thick, and leave in the fridge to set. Once firm, cut the jelly into 1.5–2 cm cubes.
Peel the black carrot and cut into thin strips with a bread slicer. Then boil in a confit of currant juice, vanilla and jam sugar (3:1). Continue to cook until the strips are soft but still firm to the bite. Leave the carrot to soak in the mixture, then put the strips on a porcelain plate to cool.
For the sugar syrup, boil one part sugar to one part water with a dash of lemon juice. Then put the black sesame seeds into a bowl and coat with the sugar syrup. Important: the sesame seeds should be lightly coated and not swimming in the syrup. Spread the coated sesame seeds onto a baking tray lined with baking paper and caramelise in the oven at 160°C for approx. 8 minutes. Allow to cool, loosening up the sesame seeds with a spoon to prevent them from clumping together while the sugar is solidifying.
Leave the remaining cassis confit to cool and add a little orange juice to form a thick dip.