La crema cotta

June 26, 2009 (Last Updated: January 11, 2019)
La crema cotta recipe

The orange flavour keeps this dessert refreshing and light.

Cook’s tip:  To make stock syrup, boil together 50ml of sugar and 50ml of water for 5 minutes, then cool overnight.

Print Recipe

La crema cotta

Serves: 6
Cooking Time: 1 hr

Ingredients

  • Orange syrup

  • 100ml stock syrup (See Cook’s Tip below)
  • juice and zest of 1 orange
  • 300ml milk
  • 200ml fresh cream
  • 10 coffee beans
  • 6 large egg yolks
  • 100g castor sugar

Instructions

1

Preheat the oven to 160°C.

2

To make the orange syrup, heat the stock syrup with the juice and zest ofthe orange. Boil for 5 minutes and leave to cool.

3

Heat the milk and cream with the coffee beans in a saucepan to just boiling. Remove from the heat immediately and set aside for the beans to infuse.

4

Whisk the egg yolks and sugar together until light and pale. Slowly strain the milk mixture into the egg mixture while whisking. Discard the beans.

5

Pour the mixture into 6 ramekins. Bake in a bain-marie until set, about 30 minutes. Remove the ramekins and cool to room temperature. Drizzle with the orange syrup and serve.

Notes

To drink: Ken Forrester “T” is a lovely natural sweet wine with refreshing acidity, which can handle most non-chocolate desserts.

 

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June 26, 2009 (Last Updated: January 11, 2019) By
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