Turkish Coffee Cream Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings8
Interest GroupEveryday
Ingredients
| Dark roasted finely ground Turkish coffee 60 g | ||
| Cardamom pods 4, lightly crushed | ||
| Cinnamon stick | 1 | |
| Double cream | 250 Milliliter | |
| Dark chocolate 50 g, grated | ||
| Egg yolks | 5 | |
| Golden caster sugar 55 g | ||
Directions
Moisten the coffee with a little water and put onto a muslin square with the cardamom pods and cinnamon stick, then tie securely with kitchen string to make a bag.
Put the cream into a heavy saucepan with the muslin bag and bring to the boil, then lower the heat and simmer for 5 minutes.
Turn off the heat and leave to cool and infuse for about an hour: squeeze the muslin bag back into the pan to extract as much flavour as possible, then discard it.
Reheat the infused cream gently, then add the grated chocolate and stir until it has melted.
In a separate bowl, whisk the egg yolks with the sugar.
Pour on the hot cream mixture and whisk gently to combine.
Pour the mixture back into the rinsed-out pan and cook gently until it thickens to a custard consistency.
You should be able to draw a distinct line through the custard on the back of a spoon.
Remove from the heat: and cool in a sink of iced water Stir from time to time as the mixture cools down.
Spoon the coffee cream into 8 petit pots or little glasses (shot-size) and chill well before serving.
Put the cream into a heavy saucepan with the muslin bag and bring to the boil, then lower the heat and simmer for 5 minutes.
Turn off the heat and leave to cool and infuse for about an hour: squeeze the muslin bag back into the pan to extract as much flavour as possible, then discard it.
Reheat the infused cream gently, then add the grated chocolate and stir until it has melted.
In a separate bowl, whisk the egg yolks with the sugar.
Pour on the hot cream mixture and whisk gently to combine.
Pour the mixture back into the rinsed-out pan and cook gently until it thickens to a custard consistency.
You should be able to draw a distinct line through the custard on the back of a spoon.
Remove from the heat: and cool in a sink of iced water Stir from time to time as the mixture cools down.
Spoon the coffee cream into 8 petit pots or little glasses (shot-size) and chill well before serving.
Chef
