Cr猫me Br没l茅e Sealbhaige / Sorrel Cr猫me Br没l茅e
Crème Brûlée Sealbhaige
4 buidheagain
500ml uachdar tiugh
200g siùcar castoir òr
¾ spàin-tì bun-bhlas faoineige Madagascar
10 duilleagan sealbhaige
Duilleagan giùrain
Dustadh caineal pronn.
Blàthaich an àmhainn gu 150°C.
Measgaich an t-uachdar leis a’ bhun-bhlas faoineige ann am pana agus thoir chun a’ ghoil.
Leig leis goil gu socair.
Cuir na duilleagan sealbhaige agus giùrain na mheasg agus leig leis goil gu socair airson 10 mionaidean.
Buail na buidheagain. Cuir an t-siùcar nan lùib agus measgaich le chèile.
Cuir bun-bhlas faoineige na luib agus buail.
Cuir an t-uachdar na lùib gu slaodach tro shìoltachan agus cùm a’ bualadh.
Cuir ann am pana glan e agus thoir air ais chun a’ ghoil, ga chuir mun cuairt fad na h-ùine, gus an goil e.
Cleachd liagh gus a chur ann an ramekins agus cuir na ramekins ann an treidhe de dh’uisge goileach.
Bruich san àmhainn airson timcheall air 30 mionaidean.
Nuair a tha iad bruich, thoir a-mach às an àmhainn agus leig dhaibh fuarachadh agus seatadh sa frids.
Nuair a tha iad fuar, crath siùcar castoir agus dustadh caineal pronn thairis orra.
A’ cleachdadh blowtorch, dath an t-siùcair agus sgeadaich le star-anise agus pìos caineal.
Sorrel Crème Brûlée
4 egg yolks
500ml double cream
200g golden caster sugar
¾ tsp Madagascar vanilla extract
10 sorrel leaves
Hogweed leaves
Dusting of ground cinnamon.
Pre-heat oven to 150 degrees.
Mix cream along with vanilla extract in a pan and bring to the boil.
Allow to simmer gently
Add sorrel & hogweed leaves & allow to simmer for 10 minutes.
Beat egg yolks and add sugar & mix together.
Add vanilla extract & beat together.
Slowly sieve double cream into the mixture and keep whisking.
Pour mixture into a clean pan and bring back to the boil, stirring continuously, until it boils.
Ladle into ramekins & play in a tray of boiling water.
Steam in the oven for approximately 30 minutes.
Once cooked, remove from the oven and allow to chill in the fridge until set.
Once chilled, sprinkle the tops with golden sugar and a dusting of ground cinnamon.
Using a blow torch, brown the sugar and garnish with star anise & a cinnamon stick.
