Cafe Brulot Tiramisu Food

CAFE BRULOT

Steps:

• Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once.

CAFE BRULOT

Steps:

• In the blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange peel, and lemon peel.
• In a small saucepan heat brandy until it almost simmers.
• Remove from heat and ignite.
• Pour over mixture in blazer pan.
• Place blazer pan over chafing dish burner. Spoon brandy over sugar until cubes melt. Stir in coffee. Makes 4 (4-ounce) servings.

CAFE BRULOT

Steps:

• In a pan, warm the Cognac.
• In a tall pedestal mug, mix the Cognac and the sugar. Ignite with a match, and let burn for 10 seconds. Add coffee and top with cream. Affix clove to orange or lemon zest by pushing it through the skin. Add lemon and orange zests, cinnamon stick and candied orange peel.

CAFE BRULOT TIRAMISU

Steps:

• Method: 1. Bring orange juice to a boil in a small saucepan. Reduce to 1/4 cup, about 7 minutes. Cool to room temperature. 2. Break all ladyfingers in half resulting in 42 2-inch pieces. 3. Place mascarpone cheese, cooled juice, lemon zest, cloves, nutmeg, and Grand Marnier in the bowl of an electric mixer, with the whip attachment. Whip at medium speed until thoroughly blended, about one minute. Scrape down the sides of the mixing bowl. Add 1 cup of the cream and 1/4 cup plus 2 tablespoons of the sugar to the bowl and whip at high speed to the stiff peak stage. 4. Set bowl aside in refrigerator or scrape contents into a piping bag (no tip necessary). 5. To assemble: Place coffee in a medium size bowl. Dip two ladyfinger halves into coffee and place into the bottom of a cup. Repeat with the remaining cups. Spoon or pipe 1 1/2 to 2 tablespoons of the mascarpone mixture into each cup, spreading evenly. Repeat a layer of two ladyfinger halves dipped in coffee, pressing the halves gently into the mascarpone layer. Divide the remaining mascarpone mixture equally among the cups, spreading evenly. Repeat a layer of three ladyfinger halves dipped in coffee, pressing the halves gently into the mascarpone layer so that the ladyfingers are level with the rim of the coffee cup. 6. In a clean and dry mixing bowl of an electric mixer, combine the remaining cream and sugar. Whip at high speed until stiff peaks are formed, about four minutes. Pipe or spread the whipped cream decoratively on the top of each tiramisu. Sprinkle each tiramisu with a pinch of cinnamon, an equal portion of the orange zest, and 1/4 teaspoon of shaved chocolate. Chill about one hour before serving.