Monday, 20 October 2014

Adam Byatt's cappuccino crème brulee

Create's Consultant Chef, Adam Byatt, shares another of his tried and tested dessert recipes with us. Adam has designed a range of seasonal menus for Create, as well as offering his culinary expertise and presence at a selection of tastings and events. This is one of his favourite autumn recipes, so give it a go and tell us what you think at @createfood.

Ingredients: Makes 6

9 egg yolks
50ml cold espresso coffee
75g caster sugar
450ml double cream
Milk Foam
5g leaf gelatine
200ml milk
20g caster sugar

To Serve
icing sugar, for sprinkling
1 bar dark chocolate (70% cocoa solids)
Choc Chip Cookies 

Turn the oven on to 130°C/110°C fan/gas ½. Take a shallow roasting tray that is big enough to hold six 150ml coffee cups. Pour cold water into the tray until half full, then place the tray in the oven for the water to heat up.

1 Put the egg yolks, espresso and sugar into a bowl and mix together well with a wooden spoon.

2 Bring the cream to the boil in a saucepan over a high heat. Pour the cream over the espresso mix and stir well. Pass this mix through a fine sieve and pour into a jug.

3 Pour the mix into the coffee cups, filling them three-quarters full. Place the cups in the tray in the oven and cook for 40 minutes. Test them by shaking the tray gently, the cream should be nearly set with a slight wobble. Remove from the oven and allow to cool, then refrigerate for at least an hour until firm.

4 Meanwhile, make the milk foam. Soak the gelatine leaves in a bowl of cold water until they are soft, about 10 minutes. Bring the milk and sugar to the boil in a pan. Lift out and squeeze the leaves, then add them to the milk and stir until dissolved. Pour the milk into a siphon canister (the same contraption used to whip cream in high-street coffee shops), screw the lid on and place the canister in the fridge. Leave for an hour to allow the gelatine to set.

5 When you are ready to serve, remove the chilled creams from the fridge and sprinkle the tops with icing sugar. Using a blow touch or a hot grill, burn the sugar evenly until dark brown. Allow to cool for 2 minutes.

6 Now check that the lid of the siphon canister is screwed on tightly, charge it with 2 gas cartridges and shake well. Gently squeeze the trigger to form a small ball of foam over the brûlées. Grate chocolate over the foam and serve straight away, with cookies.  

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