John Myers
Contents
show
Crème Brûlée with Pineapple Sorbet and Lemon Cakes
The perfect crème brûlée with pineapple sorbet and lemon cakes recipe with a picture and simple step-by-step instructions.
For the cream:
- 1 Pc. Vanilla pod
- 300 ml Cream
- 200 ml Milk
- 4 Pc. Egg yolk
- 40 g Sugar
For the sorbet:
- 250 g Pineapple fresh
- 250 ml Water
- 100 g Sugar brown
- 1 tbsp Lemon juice
- 1 tsp Vanilla sugar
For the little cake:
- 250 g Butter
- 150 g Sugar
- 350 g Wheat flour
- 1 pinch Salt
- 1 Pc. Egg yolk
- 400 g Peas dry
For the filling:
- 150 ml Freshly squeezed lemon juice
- 150 g Sugar
- 4 Pc. Eggs
- 2 Pc. Egg yolk
- 175 g Butter
- 1 tsp Lemon zest
Creme brulee
- Scrape out the vanilla pod and place in a bowl. Add the cream, milk, egg yolk and sugar and stir with a whisk. Let stand for about 5 minutes and stir again. Then fill the finished cream into the molds provided and place them in a water bath. Heat the cream in it for 50 minutes at 120 ° C.
- Then place the molds in the refrigerator for about 2 hours. Just before serving, sprinkle with brown sugar and then caramelize with the Bunsen burner.
Pineapple sorbet
- Heat the water and the brown sugar in a saucepan until a jelly-like mass is formed. Put the pot aside and let the mixture cool down. Put the pineapple, lemon juice and vanilla sugar in a container and puree together.
- Then add the jelly-like mass, fold in and filter everything through a sieve. Put the sorbet in an ice cream maker for about 40 minutes.
Cakes
- Mix the butter, sugar, salt and one egg yolk until frothy. Add wheat flour and knead everything into a dough. Put this in the fridge for an hour. Grease the form with butter. After an hour, roll out the dough 2-3 centimeters thick and place it in the mold without pressing it on.
- Prick the dough with a fork, place baking paper on top and put about 400 grams of dried peas on top. Blind-bake the dough in a preheated oven at 180 ° C for 15-20 minutes. Then take it out of the oven, let it cool down and remove the baking paper with the peas from the tin.
- Heat the lemon juice, sugar, four eggs and two egg yolks in a saucepan over low heat until the egg mixture sets (should not be more than 80 ° C). Let the mixture cool to 40 ° and puree the butter. Pour the lemon mixture into the pre-baked cake base and let it cool down overnight.
Facebook Comments