Turkish coffee petits pots

Turkish coffee petits pots

By
From
Arabesque
Makes
8
Photographer
William Meppem

Ingredients

Quantity Ingredient
50g dark-roasted plain turkish coffee, finely ground
250ml pure cream
1 cinnamon stick
50g best quality dark chocolate, grated
4 egg yolks
50g caster sugar

Method

  1. Moisten the ground coffee with warm water and tie it in a muslin square.
  2. Bring the cream to the boil with the coffee bag and cinnamon stick. Simmer for 5 minutes to infuse the coffee and cinnamon. Turn off the heat and squeeze the muslin bag to extract as much coffee flavour as possible. Add the grated chocolate and stir until it is completely melted.
  3. In a separate bowl, whisk the egg yolks with the sugar and then pour them over the hot cream mixture. Stir well and return to the saucepan. Stir over low heat until the mixture thickens to the consistency of custard. You should be able to draw a distinct line through the custard on the back of a spoon.
  4. Pour the custard into a glass bowl and immediately place it in a sink of cold water or crushed ice. Stir gently while the mixture cools down.
  5. Spoon into petit pots, or little ramekin dishes, and chill.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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