Cafe Latte Pots with Fig Panforte
Plum Kitchen came over for dinner this weekend which meant our poor husbands waited a little longer for dinner while we played around with my new camera lighting setup styling and photographing dessert. It’s fun to work with someone else when styling and photographing, everyone looks at things differently and cameras produce quite different pictures even on the same settings. Everyone tales pics from different angles so it gives you some new focus rather than the regular setup. I think I might be in trouble though with Mr PK as Kristina was quite taken with the whole set up as we discussed the benefits of a total renovation of her house to include a cooking school and photo studio, gear and lighting! We’ll keep working on him Kristina!
2 shots espresso coffee
100g castor sugar
5 free-range eggs
Cocoa powder for dusting
Preheat the oven to 160C
Pour the cream into a saucepan and bring to the boil then reduce the heat.
In a separate bowl, beat the sugar, eggs and coffee together.
Pour boiled cream over the egg mixture, whisking continuously.
Fill the pots or ramekins with the mixture, makes 5 pots or 6 large ramekins.
Place the pots/ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.
Place the tray with ramekins onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
Remove the ramekins from the water and set aside to cool to room temperature, then chill in the fridge until needed.
Dust with cocoa powder before serving.
The panforte recipe you can find here