CREMA CATALANA (CATALONIAN CREAM) WITH COFFEE, SALT FLOWER (FLEUR DE SEL) AND GLAZED PEPPER

INGREDIENTS (served four people)

Glazed pepper:
1 red pepper
Crema catalana (catalonian cream) with coffee and fleur de sel: 
3dl. of liquid cream
3dl. of fresh milk
20 gr. of freshly ground coffee
6 egg yolks
20 gr. of blond sugar cane
a couple of pinches of fleur de sel
10 twists of Sarawak pepper granules
To caramelize: 
4 level table spoons of blond sugar cane to caramelize          
2 pinches of fleur de sel

PREPARATION

Glazed pepper: 
Boil the entire pre-washed pepper, for 30 min. in a preheated oven at 200° C. Store in a hermetically sealed container for 15 min. Remove the skin and seeds with a knife. Cut into thick strips.
Crema catalana (catalonian cream) with coffee and fleur de sel:
Bring the cream and milk to the boil and add the ground coffee. Infuse for 5 min. and strain. Blend the egg yolks, blond sugar cane, fleur de sel and pepper and add the mixture to the infusion. Add some salt seasoning. Preheat the oven to 100° C. Place the glazed pepper strips in small oven recipients and pour cream on top of them. Cook in the oven for 1 hour. Check the curdling of the cream stirring slightly from time to time; it should look like a semi-raw omelette. Allow to cool in the fridge for two hours.
To caramelize: 
Sprinkle slightly with the blond sugar cane blended with the fleur de sel before serving. Caramelize using a blow torch or the grill function of the oven.

TO SERVE

Place the pepper terrine and the crema catalana (Catalonian cream) with coffee over a flat plate. Decorate the whole with the dry red pepper skin.
Note: The dark-roasted flavour of the coffee evokes flavours of toasted pepper.