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Tonka bean creme brulée with hazelnut oil and coffee

[b]TONKA BEAN CRÈME BRÛLÉE WITH HAZELNUT OIL AND COFFEE[/b]

Ingredients

  • FOR THE BRÛLÉE: 500ml double cream; 270ml milk; 165g egg yolks (about 8); 95g caster sugar; 3 Tonka beans
  • FOR THE HAZELNUT OIL AND COFFEE DRESSING: 75ml serving of Fortissio Lungo; 75ml extra virgin hazelnut oil; 50g caster sugar

Preparation

FOR THE BRÛLÉEPlace the milk into a pan with the Tonka beans and bring to the boil
  • Take off the heat and leave to infuse overnight
  • Remove the beans, add the cream, yolks and sugar and gently whisk until homogenous
  • Pour into an oven proof dish or into individual moulds and bake, bain marie, at 110°C until the mix has just set
  • Remove from the oven and set aside to cool
  • FOR THE DRESSINGDissolve the sugar in the freshly made lungo coffee, add the oil and stir to combine
  • TO SERVESprinkle the surface of the baked cream mix with demerara sugar and caramelise with a blow torch or under a very hot grill
  • Leave to cool for 5 minutes and serve with a small amount of the coffee and hazelnut oil dressing
  • Grand Cru notes: Made from Central and South American Arabicas with just a hint of Robusta, Fortissio Lungo is an intense fullbodied blend with bitterness, which develops notes of dark roasted beans

Recommended Grands Crus

Fortissio Lungo
INTENSITY : 8

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