John Myers
Contents
show
Three Things – Crème Brulée, Panna Cotta with Raspberry Topping and Mini Carot Cupcake
The perfect three things – crème brulée, panna cotta with raspberry topping and mini carot cupcake recipe with a picture and simple step-by-step instructions.
For the crème brulée
- 1 Tahitian vanilla pod
- 200 ml Milk
- 500 ml Cream
- 6 Egg yolk
- 110 g Sugar white
- 50 g Sugar brown
For the panna cotta with raspberry topping
- 100 ml Milk
- 300 ml Cream
- 50 g Sugar
- 3 leaf Gelatin
- 250 g Raspberries
- 120 g Powdered sugar
For the mini carot cupcakes
- 140 g Flour
- 130 g Sugar
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 125 ml Vegetable oil
- 2 Eggs
- 85 ml Pureed pineapple
- 55 g Walnuts
- 35 g Desiccated coconut
- 100 g Carrots
- 125 g Butter
- 200 g Cream cheese
- 1 tsp Grated lemon peel
- 1 tsp Lemon juice
- 500 g Sifted powdered sugar
Creme brulee
- Cut open the vanilla pod lengthways and scrape out the pulp. Put the milk, cream and vanilla pulp in a saucepan and bring to the boil.
- Mix egg yolks and white sugar in a large bowl. Place the beating bowl on a hot water bath and add the hot vanilla cream to the eggs, stirring constantly. To prevent the mixture from curdling, the bottom of the bowl must not touch the water. Stir over a hot water bath until the mass thickens (like a vanilla sauce).
- Immediately pour the bound mass through a sieve into a chilled bowl so that it does not stagnate further. Divide the vanilla cream into 4 deep ovenproof bowls (approx. 250 ml each) and place them in a flat dish. Fill the mold with enough hot water that 2/3 of the mold is in the water.
- Cook in a preheated oven at 140 degrees (convection not recommended) on the lowest rack for 70-80 minutes. Before serving, sprinkle evenly with the brown sugar and caramelize it with a bunsen burner.
Panna cotta with raspberry topping
- Bring the milk, cream and sugar to the boil in a saucepan, set aside and let stand for 20 minutes.
- Soak the gelatine in cold water for 5 minutes, then squeeze it out and dissolve it in the hot cream. Then pour the liquid through a sieve, fill into portion molds and place in the refrigerator for about 4 to 6 hours so that it solidifies.
- Finely puree the raspberries with powdered sugar and strain the sauce through a sieve. Spread the raspberry sauce over the cream before serving.
Mini carot cupcakes
- Preheat the oven to 190 degrees. In a large mixing bowl, mix the oil with the eggs, then add the crushed pineapple.
- Using a wooden spoon, mix in the flour, sugar, baking soda and cinnamon until everything is combined. Then add the walnuts, desiccated coconut and the grated carrots (just fold in loosely). Then distribute the mixture in the cupcake molds and bake for about 10 minutes.
- For the frosting, mix soft butter and cream cheese with a mixer until smooth. Add the lemon zest and lemon juice and slowly add the powdered sugar. Beat on the highest speed until the frosting is nice and airy. Then distribute the finished frosting on the cupcakes with a piping bag.
Facebook Comments