Coffee Cardamom + Hazelnut Custards

Name: Coffee Cardamom + Hazelnut Custards
Yield: Serves 12
Cuisine: Turkish
Ingredients: 2 leaves gelatine; 1 tablespoon hazelnut paste*; ½ cup castor sugar; 1⅓ cup water; ⅔ cup castor sugar; 2 tablespoons castor sugar; 1 cup very weak black coffee; 1 tablespoon Frangelico* (optional); 4 tablespoons coffee beans, crushed; ½ teaspoon cardamom seeds, ground; 6 egg yolks; 2 eggs; 600 ml 35%-fat cream

Preparation info

Serves
12

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

I once had Turkish coffee granita with cardamom on the menu, and a customer asked me, ‘Why Turkish coffee when you’re Greek?’ ‘Because,’ I replied, ‘I’m a cook looking for flavours, not politics, and I associate cardamom with Middle-Eastern and Turkish flavours rather than Greek ones.’

Ingredients

Coffee cardamom custard

600 ml 35%-fat cream
4 tablespoons coffee beans, crushed
½

Europe
Asia
Turkey
Greece
Dessert
Mediterranean

Method

To make the coffee custard, mix cream, coffee beans and ground cardamom in a small saucepan and heat until just boiling. Remove from heat, cover and set aside in a warm place to infuse for about 30 minutes. Stir together egg yolks, eggs and sugar until well combined. Strain hot cream into the egg mixture stirring constantly until well combined. Pour into 12 x ¼ cup custard pots (or espresso cup