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Turkish Coffee Cream

Holiday.Cook's picture
Ingredients
  Turkish coffee 60 Gram (Dark Roasted Finely Ground)
  Cardamom pod 4 , lightly crushed
  Cinnamon stick 1
  Double cream 250 Milliliter
  Dark chocolate 50 Gram, grated
  Egg yolks 5
  Golden caster sugar 55 Gram
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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