Cafe Brulot Tiramisu Recipes

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.

CREOLE CAFE BRULOT

Steps:

• Cut the lemon and orange peel into long strips, removing as much of the white pith as possible. Place the peels, along with the cinnamon, cloves and sugar, in a brulot bowl or chafing dish over a lighted alcohol burner. Mash the ingredients with the bowl of a ladle. Then slowly add the brandy and liqueurs, stirring until the sugar dissolves. After the liquid has warmed, carefully light it. Slowly add the hot coffee, stirring constantly until the flame goes out. Serve in hot brulot cups or demitasse cups.

CAFé BRULOT

Steps:

• Beat cream with 2 tablespoons Grand Marnier to stiff peaks in medium bowl. Cover and refrigerate up to 3 hours.
• Combine sugar, citrus peels, cinnamon, cloves and remaining 1/2 cup Grand Marnier in heavy large skillet. Stir over medium-low heat until mixture begins to simmer. Simmer 3 minutes. Remove from heat and let stand 30 minutes.
• Return sugar mixture to simmer over medium heat. Pour mixture into large decorative heat-proof bowl. Pour brandy into heavy large saucepan. Set over medium heat; warm to lukewarm. Ignite with long match. Pour flaming brandy over sugar mixture in bowl. Gradually pour coffee down side of bowl (flames will subside). Bring to table. Ladle coffee into mugs, leaving peel and spices in bowl. Serve with whipped cream.

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.

CAFE BRULOT (CAFé BRûLOT DIABOLIQUE)

Steps:

• Using a grinder or mortar and pestle, grind together orange and lemon zests, spices, pecans, and sugar until finely powdered.
• Transfer ground nut/spice mixture to brulot bowl or chafing dish or large saucepan.
• Place dish directly over heat source with the flame on low; add Cognac and liqueur.
• Just as liquid starts to simmer, half fill a metal ladle with the liquid and ignite (I use a long grill lighter to do this and keep a lid for the pan handy: it can be a bit intimidating once the whole thing is ignited; if the flames get to high for you to handle, you can just put the lid on the pan and the flame will go out and you can try again).
• Return flaming liquid to dish to ignite the rest, and stir until sugar dissolves.
• As flame begins to subside, slowly stir in coffee.
• Ladle coffee into brulot cups or coffee cups, and serve hot.
• Can also be served cold for a fancy iced coffee cocktail (coffee ice-cubes work the best, so the drink isn't diluted as the ice melts); shake in a cocktail shaker with ice and serve in champagne glasses.

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.