Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crème
Preparation
Seed topping
Serve
Utensils
4 ramekins, each approx. 250 ml
How it's done
Crème
Bring the cream, espresso, vanilla pod and vanilla seeds to the boil in a pan. Remove the pan from the heat. Using the whisk on a mixer, beat the egg yolks and sugar for approx. 2 mins. until light and fluffy. Remove the vanilla pod, stir the coffee cream into the egg mixture.
Preparation
Place the ramekins on kitchen paper in a deep baking tray. Pour the crème through a sieve and into the ramekins, cover each one with foil. Pour enough boiling water into the tray to come halfway up the side of the ramekins.
Cook in a bain-marie
Approx. 45 mins. in the centre of an oven preheated to 160 °C. Carefully remove the tray, remove the foil, leave the ramekins to stand in the water for approx. 10 mins. Remove the ramekins, leave to cool, cover the crème and leave to set in the fridge for approx. 6 hrs.
Seed topping
In a small bowl, mix the orange zest and juice with the oil and seeds.
Serve
Sprinkle sugar on top of the crème and caramelize carefully with a blowtorch. Sprinkle with the seed topping.
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