Ingredients
Peruvian coffee cream
whole milk
Nescafé Gold de Luxe
Bourbon vanilla, ground
sugar
couverture Piccoli Excellence 54%, melted
egg yolk, pasteurized
Pecans, caramelized
sugar
water
pecan nuts, roughly chopped
Romeo coffee beans, roasted and ground
Additional ingredients
oranges
Production
Peruvian coffee cream
Mix all ingredients and gently heat while stirring until the couverture has completely dissolved. Then set aside for further processing.
Pecans, caramelized
Bring the sugar and water to the boil. Add the pecans and continue cooking while stirring constantly. As soon as the water has completely evaporated, the sugar will begin to crystallize. Continue stirring until the sugar caramelizes evenly.
Then mix in the ground coffee, spread the mixture onto a work surface and allow to cool. Store airtight.
Preparing jars (bain-marie)
Place the jars in a shallow container on a sheet of paper (prevents slipping). Fill in the coffee cream. Pour hot water into the container so that the jars are about halfway submerged.
Poaching the cream
Poach in the oven at 180°C until the cream is slightly set in the centre (approx. 35 minutes). Then allow to cool completely in the refrigerator. The cream will continue to set as it cools.
Finishing
Prepare the oranges (e.g. filleted or cut into pieces). Garnish the cooled coffee cream with the caramelized pecans and oranges.
Evaluation