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Rec: Turkish Coffee Creams

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Joined: Dec 9, 2005


Posted to Thread #16092 at 6:41 pm on Sep 5, 2009

Made this recently for my Cookbook Club when we cooked from Turquoise, a Chef's Travels in Turkey, by Greg and Lucy Malouf. Delicious. See photo below (forgot to dollop cinnamon cream on top before taking photo...bummer).

Turkish Coffee Creams
If you enjoy cardamom-scented Turkish coffee, then youíll love these indulgent cream petit pots.

2 ounces dark-roasted, plain Turkish coffee, finely ground* (couldn't find Turkish coffee anywhere so I used an Italian roast coffee...please don't tell the authors...LOL)
4 cardamom pods, lightly crushed
1 cinnamon stick
1 cup heavy cream
2 ounces best-quality dark chocolate, grated
5 free-range egg yolks
Heaping 1/4 cup superfine sugar

Moisten the coffee grounds with a little water and put onto a muslin square with the cardamom pods and cinnamon stick, then tie securely with kitchen string to make a bag. Put the cream into a heavy-based saucepan with the muslin bag and bring to the boil, then lower the heat and simmer for 5 minutes. Turn off the heat and leave to cool and infuse for about an hour.

Squeeze the muslin bag back into the pan to extract as much flavor as possible, then discard it (Patís note: recommend straining mixture through a cheesecloth-lined strainer). Reheat the infused milk gently, then add the grated chocolate and stir until it has melted.

In a separate bowl, whisk the egg yolks with the sugar. Pour on the hot cream mixture (Patís note: temper the eggs first with a little of the hot mixture before adding the rest of the eggs) and whisk gently to combine. Pour the mixture back into the rinsed-out pan and cook gently until it thickens to a custard consistency. You should be able to draw a distinct line through the custard on the back of a spoon. Remove from the heat immediately and cool in a sink of ice water. Stir from time to time as the mixture cools down.

Spoon the coffee cream into ramekins or little glasses and chill before serving.

Makes 8 (very small but potent portions)

Source: Turquoise, A Chefís Travels in Turkey by Greg and Lucy Malouf

*Patís notes: Quadrupled the recipe using only 4 oz ground coffee (was glad I did, was still a very powerful caffeinated dessert). Used 70% Scharffen Berger chocolate. Heaped the sugar but only slightly and was glad I did less as I didnít want the outcome too sweet. Cardamom and cinnamon flavors were extremely subtle. Next time, if making multiple batches at once will probably divide the coffee/cardamon/cinnamon bundles and infuse the multi-bundles into the cream in the same pan OR put a cinnamon stick and some cardamom pods right into the cream to infuse. Didnít want to toss the used coffee grounds as they still seemed to have quite a bit of life left to them so I did another batch of 3 cups cream infused for an hour to use for ice cream.

Served in demitasse cups with demitasse spoons, and topped with my own creation of the following cinnamon whipped cream.

Cinnamon Whipped Cream:
1 cup heavy cream
1 Tablespoon powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon

Pour the cream, sugar, vanilla and cinnamon into a bowl. Whip cream with a mixer until soft peaks form.

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