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Receta Creme Brulee, Strawberry Jus And Crisps

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Raciónes: 1

Ingredientes

  • 1 pt Double cream
  • 1 x Vanilla pod, (seeds)
  • 6 x Yolks
  • 2 whl Large eggs
  • 60 gm Sugar
  • 1 lrg Punnet strawberries
  • 100 gm Sugar
  • 25 gm Almonds, flaked

Direcciones

  1. The brulee must be made the day before. Boil the cream with the vanilla pod. Pour onto the yolks and sugar. Return to a clean pan and return to the heat and cook till the liquid thickens. Don't boil.
  2. Pour mix into a liquidiser and whiz on full power for 2-3 min.
  3. Then pour into a plastic container and put in the refrigerator overnight to set.
  4. To make the crisps and jus, slice the strawberries 1/4 inch thick and place them onto greaseproof paper and into a very low oven to dry out, turning occasionally. When they are thin and crisp, remove from the oven and set aside.
  5. Meanwhile, put all the strawberry trimmings and stalks into a plastic container and into the freezer. Freeze overnight. The next day remove the trimmings from the freezer and allow to defrost. The strawberries will release all their natural water and this is your strawberry jus.
  6. Pass it through a fine strainer.
  7. For the topping, boil 100g sugar and a little water to a caramel stage. Add in flaked almonds and cold. Blitz in a coffee grinder till it forms a pwdr. Put it in a sieve and sieve it onto greaseproof covered baking sheet into 4 rounds 1/4 inch deep. Place in the oven for 2 min, allow to cold and lift off.
  8. To serve, using a warm spoon, spoon some brulee mix into the centre of the plate. Pour the jus around and place caramel on top. Garnish with the strawberry crisps.
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