Friday, April 12, 2013

CHOCOLATE COFFEE CREAM BRULEE



INGREDIENTS:
4 pieces egg yolks
250g ml whipped cream
35g white sugar
100g dark chocolate
½ sachet gelatin
3ml crème de cacao
3 ml Kahlua
Cherries
50g brown sugar
50g white sugar
2g instant coffee

PROCEDURE:
1. Double boil the egg yolk and sugar, beat until thick then add the Kahlua and crème de cacao. Set aside.
2. Melt the chocolate in a double boiler and pour in the egg yolk mixture.
3. In a separate bowl, whip the cream until fluffy and fold in the egg and chocolate mixture.
4. Add the gelatin.
5. Pour mixture in small ramekins and chill for 2 hours or until set.

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