Fonterra Food Services
Crème Brulée, Stewed Fruit and Biscotti
Ingredients
Brulée:
1.2 litres Anchor Cooking Cream
600ml milk
10 egg yolks
240g sugar
3 vanilla beans (split and scraped)
Strawberry Compote:
2 punnets strawberries
150g sugar
1 cinnamon stick
1 bay leaf
20ml kirsch
Biscotti:
90g icing sugar
90 egg white
90g plain flour
1 lemon, zested
1 lime, zested
1 orange, zested
45g pistachios, roasted and chopped
45g macadamias, roasted and chopped
Anchor Culinary Cream
Method
Brulée:
Scald milk and cream with vanilla. Cream yolks and sugar until very pale, then add scalded milk and cream slowly to egg mixture without forming air bubbles. Fill ramikens and bake in water bath for 1 1/2 hours on 110°C.
Strawberry Compote:
Roughly chop 1 punnet strawberries and mix with all other ingredients. Cook down to syrup consistency and allow to cool. Finely dice other punnet and fold through compote. Refrigerate until needed.
Biscotti:
Make meringue with egg whites and sugar. Fold through flour, then all other ingredients and bake in bread tin on 150°C for 1/2 hour. Cool on cake rack. Slice on angle so wafer thin and layout on silicone paper. Allow to dry in warm place for 2 hours before use.
To plate:
Sprinkle thin layer of caster sugar over brulee and caramelise with gas burner. Serve with compote and biscotti on the side.

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