Espresso coffee truffles

You will need:

1 cup heavy cream
100ml hot espresso coffee
200g extra dark chocolate (at least 80% cacao)
Sugar (optional)
Cocoa Powder, for coating
1 tablespoon rum

In a small saucepan slowly bring the cream to a boil. Remove from the heat and add the coffee, sugar(if you are using) and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted, now you can add rum. Pour the mixture into the parchment-lined pan, cover loosely and place in the fridge to firm for at least 2 hours.
Sift a little cocoa powder into a wide shallow bowl, set aside. To shape the truffles, use a small ice cream scoop or melon baller. Roll the truffle quickly in your hands to form a smooth ball. Drop the truffle into the cocoa, rolling it around, and then shake off any excess powder.
Store in the fridge until ready to serve. Remove from fridge at least 5 minutes before serving.

~bon appétit~





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Lavender panna cotta

250ml heavy cream
250ml full fat milk
2 tablespoons dried lavender flowers
1½ cups sugar
10g gelatin

Pour the ½ cup of cold milk into a small bowl and sprinkle the powdered gelatin over it. Set aside to soften.
Place the rest of the milk, heavy cream and lavender flowers into a saucepan over medium heat. Cook, stirring, for 5-7 minutes (do not boil). Take the pan off from the heat and stir in the sugar until it dissolves. Strain out the lavender. Remove from heat. Stir the gelatin into the very warm cream mixture. Whisk well until dissolved. Pour the mixture into 2 small dishes, and place in the fridge to set for at least 4 hours before serving. For easy removal, place the chilled dishes in a shallow bowl of hot water for 2-3 seconds then flip the dessert onto a plate.



~bon appétit~

Plum and anise marmalade