Coffee & tequila might seem odd but aged tequila tastes like a fine liqueur & marries beautifully with coffee and cinnamon, serve with poached pears.
Ingredients and Methods
Caramel
125 grams of sugar
Splash of Patron Coffee Tequila Liqueur
1 tablespoons of corn syrup
Custard
125ml of whole milk
Cinnamon quill
185ml cream
50ml espresso
2 large eggs
1 large egg yolk
75 grams of sugar
1/2 vanilla pod split & scraped
Garnish
Chocolate sauce
Sesame seeds
Method
Prepare the caramel by combining the ingredients. Boil to a light caramel, then pour into greased nonstick moulds
For the custard warm the cream, milk, cinnamon and vanilla. Bring to the boil then add the coffee. Allow to cool with the spices, infuse then whisk the eggs together with sugar till pale and all the sugar has dissolved. Combine with cream. Pass through a strainer into a jug. Pour the custard mixture into individual moulds. Cook in a Bain Marie at 100 degrees for 20 minutes till firm to the touch. Allow to cool.
Refrigerate for at least 1 day before serving.
Invert into a shallow dish. Garnish with chocolate sauce add a splash of Patron Coffee Liqueur and a sprinkle of toasted sesame seeds.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
