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  • James Knight-Pacheco

TIME FOR SOMETHING SWEET!



Hi everyone,

hope you are all trying the recipes !


So far I have shared a lot of savoury recipes, and with that I wanted to change it up a little bit, so I have a really easy and cracking recipe for you to try.


Super easy, can be made way in advance, and once you are confident with this particular flavour, you can then start to experiment with others.


I first came across this recipe when working in a small restaurant called Al-Farid in Exeter over in the UK, the flavours are absolutely knock out, and so simple to prepared cook, give it a go.


COFFEE & PISTACHIO BRULEE

INGREDIENTS

FRESH COFFEE -130ML

PISTACHIO -50G -ROASTED

COOKING CREAM-750 ML

MILK-250 ML

EGG YOLK-220g

SUGAR-150g

METHOD

Place the coffee, milk and cream, in a pan, bring to a gentle simmer and keep to one side for at least an hour, this will infuse the flavour of the coffee.

Place the sugar and the egg yolks in bowl, whisk well until a thick paste is formed, then add the coffee cream to this mixture ensuring to constantly whisk

Strain, then place in the allocated molds.

Cook in the Bain Marie-- 120 Degrees until just set.

Cool down gently, and then place in the fridge.

For service, gently dust with Demerara sugar and blowtorch or grill, then sprinkle with the roasted pistachios.

NOTE- SERVE THE BRULEE AT ROOM TEMPERATURE!


The trick with this one, always make sure to infuse the cream with the coffee for was long as possible, this will really help to extract the flavour.


Share the recipe with your friends and family, and see who can nail it.


Till next time.

JKP





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