THE BATH COFFEE FESTIVAL

Today we did a food and drink demo at the Bath Coffee Festival. See below for the recipes.
COFFEE CREME BRULEE

Ingredients

4 egg yolks

125g castor sugar

600ml Double cream

2tbsp ground coffee

1 vanilla pod

1 tbsp Tia Maria (optional)

Icing sugar

Pre heat oven 160c

In a heavy based pan, gently heat the cream, ground coffee and the split vanilla pod plus its seeds. Once it reaches boiling point, this is when you can see small bubbles forming around the sides of the pan, turn off the heat and leave to infuse.

In a mixing bowl whisk together the castor sugar and egg yolks until light and mousse like in appearance. Add a small amount of sieved cream to the egg mixture, mix then gradually then add the rest, whisking as you add, if using Tia Maria add it at this point. Return the mixture to a pan and gently reheat to boiling point stirring all the time until the mixture thickens slightly , you will know you have reached this point when you can make a line on the back of the spoon and the mixture doesn't go back in to the line, remove from heat. Sieve one more time and the pour into 6 ramekin dishes and place in a high sided oven tray and pour boiling water around and place into the oven for 20-25 minutes until just set, do not over cook you want them just firm to touch. Remove from oven cool slightly and put into a fridge fro a minimum of 2 hours. Best eaten on the same day.

When ready to eat them shake on 1 teaspoon of icing sugar and using a bowl torch caramelise the sugar , if you do not have a blow torch place under a hot grill. Serve.

COFFEE MARTINI

Makes one Martini

Ingredients

1 measure of vodka

1 measure of Kahlua

1 esspreso shot

1 measure of sugar cane syrup

A handful of ice

Put all the ingredients into a cocktail shaker. Shake till all the ingredients have blended. Then pour into a martini glass.