John Myers
Contents
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Ingredients
Cream number 1
- 200 ml Cream
- 70 ml Milk
- Grated tonka beans
- 40 g Sugar
- 2,5 Pc. Egg yolk
- Grated lemon peel
Cream number 2
- 200 ml Cream
- 50 ml Passion fruit pulp
- 20 ml Milk
- 2,5 Pc. Egg yolk
- Grated lemon peel
Honey thaler
- 25 g Butter
- 65 g Powdered sugar
- 27 g Honey
- 20 g Flour
Matcha Tea Steusel
- 50 g Butter
- 50 g Sugar
- 55 g Flour
Apricot ragout
- 600 g Apricots
- 2 tbsp Butter
- 35 g Sugar
- 0,5 Pc. Vanilla pod
- Lemon peel
- 2 tbsp Orange juice
Instructions
Two kinds of creme brulee
- Caramelize the sugar.
- Whisk the cream, milk and egg yolk and mix with the remaining ingredients. Put the sugar in a large bowl, pour the liquid on top and mix. Let everything steep for 30 minutes.
- Fill into ovenproof molds and place in a baking dish. Then place in the oven preheated to 150 degrees on medium height. Fill the baking dish to the brim with boiling water and let the cream set for 55 minutes.
- Let the molds cool down and chill in the refrigerator for 2 hours. Before caramelizing, I put the cream in the freezer again briefly so that it is really nice and cold.
- Now the crackling caramel layer comes on top. To do this, I spread about 1 tablespoon of fine, white sugar on each mold and slowly and evenly flame it over with a flambé burner until a smooth layer has formed.
Honey thaler
- Mix everything together and cool. As soon as everything is cold, form small balls and bake in the oven at 180 degrees. Approx. 9 minutes
Matcha Tea Steusel
- Mix everything together and place on a baking sheet. Bake at 180 degrees until the Steusel begin to turn slightly brown.
Apricot ragout
- Apricots, wash, halve, stone and quarter. Put the butter in a pan and let it melt. Add sugar and let it caramelize slightly. Halve the vanilla pod lengthways and remove the pulp
- Put the apricots, vanilla pulp and lemon zest in the pan and glaze while stirring constantly. Deglaze with orange juice and pour on white wine. Braise softly for 15 minutes over low heat.
Nutrition
Serving: 100gCalories: 224kcalCarbohydrates: 21.4gProtein: 1.7gFat: 14.6g
