TONKA BEAN CRÈME BRÛLÉE WITH HAZELNUT OIL AND COFFEE
[b]TONKA BEAN CRÈME BRÛLÉE WITH HAZELNUT OIL AND COFFEE[/b]
15 preparation
Difficult
Here is what you need
Ingredients
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- 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
Materials
How to make this recipe?
FOR THE BRÛLÉE Place 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
TONKA BEAN CRÈME BRÛLÉE WITH HAZELNUT OIL AND COFFEE
- 15 preparation
- Difficult
Materials
Recommended Nespresso coffees
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
Inspirations
How to make this recipe?
FOR THE BRÛLÉE Place 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