new Dallmayr Black Night
new 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.
Recipe tip
Sesame / cassis / carrot
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.”
Ingredients & Preparation
Completion
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.
Currant jelly cubes
- 200 ml redcurrant juice
- 150 ml blackcurrant juice
- 25 ml lemon juice
- 180 g glucose
- 400 g sugar
- 20 g pectin
- Finely grated zest from ¼ orange
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.
Black carrot confit
- Black carrot
- Currant juice
- Jam sugar
- Vanilla
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.
Caramelised black sesame
- Black sesame seeds
- Sugar
- Olive oil
- Glucose
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.
Blackcurrant dip
- Currant juice confit
- Orange juice
Leave the remaining cassis confit to cool and add a little orange juice to form a thick dip.