This dessert is nothing but pure indulgence with a flavour pairing made in heaven
Espresso crème brulee with orange scented biscotti
Yield: 6
Ingredients:
2 ½ cups flour
½ cup coffee beans
7 egg yolks
180g castor sugar
Orange biscotti
1 egg
1egg yolk
80g castor sugar
15ml orange zest
225g flour
2.5ml baking powder
Method:
· Heat the cream and coffee beans together until scaled then allow cooling slightly.
· Beat the eggs and sugar together until pale and thick, pour a little of the warm cream over the egg mixture and fold through then pour the rest. Once all combine strain off the coffee beans and pour into greased ramekins, bake at 150’C in a bain marie until just set, chill in the fridge. When ready to serve sprinkle over sugar and brulee with a blow torch.
· For the biscotti beat the eggs and sugar until thick, fold through the sifted dry ingredients and form dough. Shape into 2 logs and bake at 180’C until lightly golden.
· Slice into discs and bake in the oven at 120’C until hard.
· Serve with the coffee crème brulee.
The picture is from http://www.stockfood.com/
