John Myers
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Crème Brûlée Made from Veal Liver on Caramel Apples
The perfect crème brûlée made from veal liver on caramel apples recipe with a picture and simple step-by-step instructions.
Veal liver crème brûlée with caramelized apples on a salad
- 300 g Veal liver
- 150 ml Veal stock
- 300 ml Port red
- 250 ml Whipped cream
- 50 g Shallots
- 50 g Butter
- 3 piece Sprigs of thyme
- 5 piece Egg yolk
- 2 Msp Ground star anise
- 2 tbsp Cognac
- 6 tsp Sugar brown
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
salad
- 200 g Lettuce
- 3 tbsp White wine vinegar
- 6 tbsp Oil
- 1 tsp Honey
- 8 piece Edible flowers
- 1 packet Fresh cress
- 1 bunch Chervil
- 1 pinch Salt
- 1 pinch Pepper
Apples
- 2 piece Apple
- 50 g Sugar brown
- 100 ml White wine
- 1 piece Shallot
- 2 tsp Oil
Cream
- Cut the liver into pieces about 1 cm thick, parry and then refrigerate.
- Reduce the stock to 80ml and do the same with the port wine to 100ml. Then briefly bring the cream to the boil and season with salt, pepper and nutmeg.
- Finely chop the shallots and sauté with butter without losing their color. Add the liver and thyme and cook for 1 minute. Then let cool in a bowl and remove the thyme again.
- Finely puree the liver with shallots, port wine and cream in a food processor. It should take 2-3 minutes. Finally add the egg yolk and mix in briefly.
- Then strain the whole mixture through a sieve, season with salt, pepper and nutmeg, star anise and the cognac and put in the fridge for 30 minutes at the end.
- Heat the water in a pan at 130 degrees in the oven and fill the liver mass into ovenproof dishes. Place in a water bath and let set at 130 degrees for 40 minutes. When it has hardened, take the molds out of the oven, let them cool and put them in a cool place for at least 4 hours.
salad
- Clean, wash and drain the lettuce. Mix the vinegar with oil, salt, pepper and honey. Cut off the cress leaves and arrange on plates with the lettuce, the flowers and the chervil. Finally just drizzle with the dressing.
Apples
- The apples are peeled first, then cut into thin wedges. Then finely dice shallots. Braise everything with oil in a pan. Deglaze with white wine and cook until soft. Finally caramelize with brown sugar.
Serving
- Sprinkle the cream with brown sugar and caramelize it with a gas burner on the cream. Let cool for 1 minute and cover with 2-3 apple wedges. Arrange the salad on plates and place the cream in the middle.
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