Turkish Coffee Creams

(SERVES 6)

Ingredients

For the coffee syrup:

• 100g granulated sugar

• 100ml water

• 30ml espresso coffee or pure Turkish coffee

For the coffee creams:

• 150ml espresso coffee, or strong Turkish coffee

• 100ml full-fat milk

• Pinch of salt

• 3 egg yolks

• 80g caster sugar

• 1 heaped tsp cornflour

For the chocolate lids:

• 100g dark chocolate, chopped

• 2 tbsp pistachio nuts, chopped

• 25ml Dark Matter rum

• 3 dried apricots, cut into strips – pre-soak in the rum so they are soft

• 4 Rose Turkish delight, chopped

For the final dish:

• 100ml double cream

METHOD

For the coffee syrup:

1. In a small pan over a low heat, slowly bring the sugar and water to the boil, gently swirling the pan. Simmer briskly for 5-10 minutes, or until thick and glossy. Add the shot of espresso. Pour into a small bowl to cool to room temperature for approximately 20 minutes then leave to chill in fridge.

For the coffee creams:

1. In a medium pan, add the coffee, milk and salt and bring to scalding point.

2. In a bowl, whisk the egg yolks with the sugar for 4-5 minutes or until pale and fluffy. Add the cornflour.

3. Slowly pour the hot coffee mixture over the whisked egg mixture, whisking continuously. Return to the pan and continue to whisk over a medium heat until the mixture releases a few bubbles and is very thick and creamy.

4. Take the creamy mixture off the heat, pour into a bowl and stick a piece of cling film directly to the surface of the cream. Set aside to cool to room temperature then place in the fridge to chill.

For the chocolate lids:

1. Draw six circles around the serving glasses on baking paper as a guideline – you don’t want anything bigger than 6cm in diameter. Place the paper on a tray that will fit in your fridge.

2. Melt the chocolate with a pinch of salt in a pan over simmering water or in a microwave on a low heat. Remove from the heat and leave the chocolate to thicken slightly for 15 minutes.

3. Spoon the melted chocolate on to the circles on baking paper, making them slightly smaller than the circles. Sprinkle some pistachios, apricots and a piece of Turkish delight. Place in the fridge for at least 15 minutes to set.

To build the coffee creams:

4. Whip the double cream to soft peaks. Beat the chilled coffee cream to loosen it up and then fold in the whipped cream. Spoon 1 heaped tbsp cream into the glasses followed by 1 tsp syrup and keep alternating the layers until the cream is used up. There should be roughly 3-4 layers in each glass.

5. Chill until you’re ready to serve. Top each cream with the chocolate lid, then serve.

LOOKING FORWARD

These aid me in stashing away happy Christmas memories and looking ahead to the new year.

Actually, the very best post-Christmas gift is that of the gradually lengthening days. I catch myself enjoying the daily darkness time check – this simple ritual is a daily tonic and keeps me powering through January.

Another thing to arrive in January are blood oranges, like welcome pearls of Spanish sunshine, these are an edible tonic. Blood oranges are full of vitamin C, antioxidants, and folic acid, and are known for their anti-inflammatory properties.

ZESTY PICK-ME-UP

To make these into a zesty, pick-me-up January juice, you will need 3 blood oranges (or regular oranges), 2 medium-sized carrots, 2 baby beetroot (any colour), 1-inch piece of fresh ginger.

If available, add in 1-inch piece of fresh turmeric (don’t be tempted to substitute with dried) which is known to help banish the blues.

If you don’t have a juicer, this can also be made in a blender.

Peel and de-pith the oranges, cut into segments removing any pips. Peel and slice the carrots, beetroot and ginger, add to the blender. Blend on high speed until smooth. When tasting, if you find this juice too tart you can add in an apple or pear for sweetness. Pour over ice and enjoy.

Saturday, January 8, 2022 | 7