Turkish Coffee Cream
|Turkish coffee||60 Gram (Dark Roasted Finely Ground)|
|Cardamom pod||4 , lightly crushed|
|Double cream||250 Milliliter|
|Dark chocolate||50 Gram, grated|
|Golden caster sugar||55 Gram|
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.