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Categories: Desserts

Watch and learn how Raymond Blanc makes one of his signature desserts, Cafe Creme. A cup sculpted completely from chocolate, filled with a iced espresso parfait, topped with cherry liqueur sabayon and finished with sugar coated truffles.

For the sabayon and parfait
8 free-range egg yolks
100 g/3½ oz caster sugar
250 ml/9 fl oz sweet, fruity dessert wine, such as Monbazillac or Beaume de Venice
1 gelatine leaf, soaked in cold water for 10 minutes, squeezed dry
Small pinch cayenne pepper
1 to 2 teaspoons freshly squeezed lemon juice
200 ml/7 fl oz whipping cream, whisked until soft peaks form when the whisk is removed
50 ml/2 fl oz coffee essence

For the coffee cup and saucer
600 g/21¼ oz dark chocolate (70 percent cocoa), finely chopped
1 Tablespoon vegetable oil

For the ganache ‘sugar cubes’
300 ml/10½ fl oz double or whipping cream
300 g/10½ oz dark chocolate (70 percent cocoa), finely chopped
4 to 5 Tablesppons demerara sugar

To serve
4 x 5 cm/2in diameter sponge cake rounds
50 ml/1¾ fl oz strong espresso coffee, cooled
2 Tablespoons caramel syrup

*** For directions watch the video.

Posted on Apr 24, 2013

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