for 4 people

Crème

3 dl	full cream
1 dl	strong espresso
1	vanilla pod, cut lenghtwise, seeds scratched out
4	fresh egg yolks
40 g	coarse cane sugar

Preparation

water, boiling

Seed topping

1	organic orange, use grated zest and 1 tbsp of juice
½ tbsp	Fine Food Olio extra vergine d'oliva
50 g	mixed seeds

Serve

2 tbsp

coarse cane sugar

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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