John Myers
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Coffee and Chocolate Brulee with Raspberry Parfait
The perfect coffee and chocolate brulee with raspberry parfait recipe with a picture and simple step-by-step instructions.
For the coffee and chocolate brûlée:
- 0,75 Pc. Vanilla pod
- 1 tbsp Espresso beans
- 205 ml Whipped cream
- 205 ml Milk
- 40 g Muscovado sugar, alternatively brown sugar
- 80 g Dark chocolate couverture (70% cocoa)
- 3 Pc. Eggs (M)
- 50 g Sugar
For the raspberry parfait:
- 250 ml Whipped cream
- 500 g Raspberries (optionally frozen)
- 0,6 Pc. Vanilla pod
- 60 g Sugar
- 1 tbsp Forest honey
- 3 Pc. Egg yolk (M)
- 60 g Milk chocolate
Coffee and chocolate brulee:
- Score the vanilla pod lengthways and scrape out the pulp. Bring the espresso beans, vanilla pulp and pod, cream, milk and sugar to the boil in a small saucepan and let it steep for 30 minutes. Finely chop the couverture. Bring the espresso milk to the boil again, stir in the couverture and let it melt. Pour the mixture through a sieve and let it cool down a little. Slightly crack open the eggs and mix with the lukewarm espresso milk.
- Place 5 ovenproof molds (150 ml each) in a juice pan (or a deep baking sheet) and pour the crème-brûlée mixture into the molds. Pour boiling water approx. 2 cm high into the juice pan and cook the creams in the preheated oven at 150 degrees (gas 1, convection not recommended) on the 2nd rack from the bottom for 30 minutes. Take the molds out of the oven, let them cool and chill until you serve.
- Take the crème brûlées out of the fridge just before serving and sprinkle with about 1 tablespoon of sugar. Caramelize the sugar with a creme brulee burner and serve immediately.
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