• The orange flavour keeps this dessert refreshing and light.

    Cook’s tip:  To make stock syrup, boil together 50ml of sugar and 50ml of water for 5 minutes, then cool overnight.

    La crema cotta

    Serves: 6
    Cooking Time: 1 hr


    • Orange syrup

    • 100ml stock syrup (See Cook’s Tip below)
    • juice and zest of 1 orange
    • 300ml milk
    • 200ml fresh cream
    • 10 coffee beans
    • 6 large egg yolks
    • 100g castor sugar



    Preheat the oven to 160°C.


    To make the orange syrup, heat the stock syrup with the juice and zest ofthe orange. Boil for 5 minutes and leave to cool.


    Heat the milk and cream with the coffee beans in a saucepan to just boiling. Remove from the heat immediately and set aside for the beans to infuse.


    Whisk the egg yolks and sugar together until light and pale. Slowly strain the milk mixture into the egg mixture while whisking. Discard the beans.


    Pour the mixture into 6 ramekins. Bake in a bain-marie until set, about 30 minutes. Remove the ramekins and cool to room temperature. Drizzle with the orange syrup and serve.


    To drink: Ken Forrester “T” is a lovely natural sweet wine with refreshing acidity, which can handle most non-chocolate desserts.