I opened my blog for several reasons, last but not least the desire to have something totally mine, something that belonged to me on 100%, something that would have grown thanks to my commitment and that could reflect my passion. So far, everything it’s already been said and done. Why do I keep blogging? There is only one reason, I enjoy it! I do enjoy it a lot! I still shudder when I post a recipe that I really am proud of, sometimes I can not wait until a dish is ready to capture a picture, because I’ve been flashed by a sudden inspiration! Or, as in this case, when a new intriguing and fun context is released, I begin to scribble down ideas here and there at random, full of enthusiasm, enlightened by the desire to enjoy myself and entertain you somehow.
It was therefore clear that, when Salty Ninja, Fuji Ninja and Bella Ninja asked the question Are you a Food Ninja?, I could answer anything else but Yes! I am! But who is a Food Ninja? I leave the explanation to the witty words of Linda of Salty Seattle, a blog that I recently discovered but that I already love:
[…] I took matters into my own hands and created a list. I called it “People Who are Hot.” Whew. That’s better – that’s a list I want to be on. I put a slew of hotties on this list and had good fun with the twitter hashtag “#hotlist” for a week or so. Then, I started thinking about how awesome it would be to combine hotness and kitchen skills. This is where my co-conspirators come in. you see, people like Rachael from La Fuji Mama and Paula from Bell’Alimento embody the true spirit of heating up the kitchen with smokin’ skill. In that sense, they are truly, Food Ninjas. Et voila, a new list was born.
An innocent, harmless dessert that becomes an explosion of hotness and sensuality when it meets the irreversible action of a gas torch. Its surface is transformed into a thin layer of hot, bright, crisp and caramelized glass, while under the cream is cold, smooth and compact. This is the representation into a ramekin of the living oxymoron of sensuality, Greta Garbo. Steaming ice.
- 600 ml di fresh cream
- 6 egg yolks
- 120 g of caster sugar
- 2 tablespoons of instant coffee
- 10 cardamom pods
- cane sugar
- The night before. Crush the cardamom pods in a mortar and put them to infuse into the cream. Leave to infuse in the fridge overnight.
- The day after. Filter cream removing the cardamom pods and heat over medium heat, when it begins to simmer add the instant coffee, stir until it is completely melted, remove from heat and let cool.
- Beat the egg yolks with sugar in a bowl. Pour over the cream and mix throughly, then bring back to the heat stirring constantly with a wooden spoon, when the egg mixture begins to thicken and veils the back of the spoon remove from heat (do not overcook otherwise you'll have scrambled eggs!).
- Pour in the custard into individual ramekins and put them in a large baking pan with 3 inches of water. Cook in preheated oven to 160°C for about 25 minutes, until it gets firm. Remove from heat, let cool completely and store in the fridge.
- Just before serving, sprinkle with cane sugar, caramelise the surface with a gas torch and serve immediately... enjoy!