Crème brûlée with red berry salad
Crème brûlée with palmyra sugar, vanilla & cinnamon and Red berry salad with mint
Deliciously spiced crème brûlée for the whole family to enjoy. A sweet and creamy pudding made with Palmyra Sugar, Royal Cinnamon and Bourbon Vanilla. Served alongside a red berry salad with Euphrates Mint which brings a wonderful freshness to the dish. This family style pudding is made in a pan and served on the middle of the table so that everyone can enjoy together.
Method
For the creme brûlée
Bring the cream, sugar, Bourbon Vanilla and Royal Cinnamon to a simmer.
Split the eggs and reserve the yolks in a mixing bowl.
Pour the hot cream mixture onto the egg yolk. Start with a little bit, mix well and then add the rest. Pour this back into the pan and cook on a low fire till it is thickened and you can make a line on your spoon.
Pour the mixture through a fine mesh sieve into the serving pan. Place the pan onto the tray with kitchen paper and 1cm of water.
Bake for 15-20 minutes at 160°C.
Remove the Creme Brûlée from the oven and leave it to cool down.
Once cooled down place it in the fridge for a minimum of 2 hours to set.
Once set, make sure the top of the brûlée is dry. Sprinkle the Palmyra Sugar on top through a fine mesh sieve and caramelise with a torch or under the grill. Do 3 to 4 layers for a nice thick crunchy caramel layer.
For the berry salad
Wash and clean the berries, trim the crowns and cut the strawberries.
Add a teaspoon of Palmyra Sugar, white wine, the Euphrates Mint and leave to marinate for 15 minutes before serving.
For the crème brûlée
450ml double Cream
50g sugar
6 eggs
1 tsp Bourbon Vanilla Powder
1 tsp Royal Cinnamon
50g Palmyra Sugar for the caramel
For the salad
100g strawberry
100g raspberries
100g blueberries
1tsp Palmyra Flower Sugar
1tsp Euphrates Mint
1 dash of white wine