Turkish coffee creams

Turkish coffee creams

By
From
Turquoise
Makes
8
Photographer
Lisa Cohen and William Meppem

If you enjoy cardamom-scented Turkish coffee, then you’ll love these indulgent creamy petit pots.

Ingredients

Quantity Ingredient
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
1/4 cup caster sugar

Method

  1. 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.
  2. Squeeze the muslin bag back into the pan to extract as much flavour as possible, then discard it. Reheat the infused milk gently, then add the grated chocolate and stir until it has melted.
  3. 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 down.
  4. Spoon the coffee cream into petit pots or little glasses and chill before serving.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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