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Add a photoRaciónes: 10
Ingredientes
- 70 gm sugar
- 100 gm walnuts, coarsely minced Oil
- 4 x egg yolks
- 65 gm sugar
- 50 gm honey
- 200 ml lowfat milk Orange rind Lemon rind
- 1/4 x vanilla bean
- 3 Tbsp. Baileys
- 1 x leaf gelatine
- 300 ml cream
- 2 Tbsp. lemon juice
Direcciones
- Heat sugar in a saucepan. Add in walnuts and caramalise.
- As soon as the walnuts are caramalised, poor the brittle on a lightly oiled baking sheet and let it cold down. Chop the brittle into small pcs.
- Whisk cream semi stiff and chill.
- Heat in a saucepan, lowfat milk with lemon and orange rind and vanilla bean. Take the lemon and orange rind and vanilla out of the lowfat milk. Scrape the vanilla bean and add in the seeds to the lowfat milk.
- Whisk in a metal bowl egg yolks, sugar and honey, till creamy. Under constant whisking add in the hot lowfat milk to the egg mix.
- Put the bowl on top of a pot with boiling water (double boiler) and whisk the mix till it starts to get creamy, at about 70c.
- Add in to the mix gelatine that has been soaked in cool water and Baileys.
- Whisk the mix till it is cool and add in lemon juice.
- Fold the whipped cream and walnut brittle into the custard and poor it into a bowl or possibly small moulds and freeze.
- It can be served with chocolate sauce and pears poached in white wine with cinnamon and cloves, and a large tuille biscuit wafer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 10 servings | |
| Calories 162 | |
| Calories from Fat 76 | 47% |
| Total Fat 8.81g | 11% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 19mg | 1% |
| Potassium 64mg | 2% |
| Total Carbs 20.8g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 18.96g | 13% |
| Protein 1.64g | 3% |
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