Turkish coffee creams
“If you enjoy cardamom-scented Turkish coffee, you'll love these creamy petit pots.”
- 60g dark-roasted, plain Turkish coffee, finely ground
- 4 cardamom pods, lightly crushed
- 1 stick cinnamon
- 250ml pure cream
- 50g best quality dark chocolate, grated
- 5 free-range egg yolks
- heaped ΒΌ cup caster sugar
Method
Moisten the coffee grounds 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-based 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 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 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 immediately and cool in a sink of iced water. Stir from time to time as the mixture cools. Spoon the coffee cream into petit pots or little glasses and chill before serving.
Makes 8
