Greg Malouf

Turkish coffee petits pots

Serves 4


250ml cream (45% fat content)
4 egg yolks
50g castor sugar
50g bitter chocolate, grated
50g Turkish coffee, ground, moistened and tied in a muslin bag
1 cinnamon stick


Moisten ground coffee with warm water and tie in square of muslin.

Bring the cream to the boil with the coffee bag and cinnamon stick.

Simmer for 5 minutes to infuse coffee and cinnamon and then turn off heat and squeeze the muslin bag to extract as much coffee flavour as possible.

Add the grated chocolate and stir in hot cream until completely melted.

In a separate bowl, whisk the egg yolks with the sugar and then pour over the hot cream mixture.

Stir well and return mixture to saucepan.

Heat over low heat, stirring constantly, until mixture thickens to the consistency of thick cream. (To test, dip spoon in the custard to coat the back and run a finger through it. It should leave a distinct trail, and the sides should not run together.)

Pour custard into a bowl and place in a sink of cold water or crushed ice.

Stir gently while cooling mixture down.

Spoon into petit pots and chill until ready to serve.

Serve with a cats' tongue biscuit or coffee or chocolate wafers.

Turkish coffee petits pots