Everyone loves crème brulee try this Romantic version perfect for Valentines partnered with these seasonal fruits.
Ingredients and Methods
Chocolate crème brulee
200ml milk
125ml Cream
100ml dark Chocolate
3 Egg Yolks
1 egg
25g Castor Sugar
½ Vanilla pod seeds scraped
150g Fresh pitted cherries soaked in 50ml Cherrie liqueur
25 g caster sugar to caramelize
Method
Pre heat oven to 110c
• Bring milk &cream to boil gently with vanilla stir in chocolate (chopped into small pieces )
• Whisk yolks, & sugar together in a separate bowl for a few minutes
• Combine with chocolate custard
• Arrange the marinated cherries in to suitable shallow oven proof dishes
• Pour the custard gradually into each dish, bake in a bain-marie at 110°C for 55 minutes (until almost set)
• Allow to cool then refrigerate overnight
• To serve
• Cover the surface with a small amount of sugar then either caramelize under a pre heated grill or glaze with a blow torch
• Serve with chilled Pedro Ximenez
• Nb cherries can be replaced with raspberries, poached plums & pears.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
