EDITOR'S RECIPE
From editor to reader: Find those brambles and get picking some blackberries for this deliciously seasonal and decadent dessert
BLACKBERRY CRÈME BRÛLÉE WITH LEMON BISCUITS
Makes 4
FOR THE COMPOTE 200g blackberries 1 tbsp lemon juice 1 tbsp caster sugar
FOR THE CRÈME BRÛLÉE 250ml double cream 3 egg yolks 50g caster sugar (extra for topping) 1 tsp vanilla essence Half a lemon, juice and zest
FOR THE LEMON BISCUITS 125g unsalted butter 100g caster sugar 1 free-range egg 200g plain fl our, extra for dusting Zest of 2 lemons Quarter tsp baking powder 1 pinch of salt
YOU WILL NEED: Blow torch, ideally
1 First make the compote. Using a hand blender, blitz together 150g blackberries, lemon juice and sugar until smooth. Pass through a sieve to remove all the seeds – fold in the remaining blackberries and set aside.
2 Put the cream in a heavy bottom saucepan and bring to the boil. Allow to gently simmer for 5 mins. Whilst the cream is simmering, separate 3 eggs placing the yolks in a large bowl (reserve the egg white for a further recipe – bag and place in the freezer. Use within 1 month). Whisk the yolks along with the vanilla and sugar until light, creamy and pale in colour.
3 Take the cream off the heat and slowly add it to the yolk
66 | THE WEST COUNTRY FOODLOVER
mixtures whilst continuing to whisk, ensuring the mixture does not scramble. Once all the ingredients are combined, stir in the lemon juice and zest. Using a blow torch, carefully and quickly run the fl ame across the surface of the mixture – this will remove any bubbles on the service that will disturb your mixture when cooking. Repeat once the mixture has been poured into a jug.
4 Spoon in a couple of dessert spoons of compote into the bottom of each ramekin. Fill up each ramekin with the brûlée mixture pouring slowly over the back of a spoon to avoid disturbing the compote too much.
5 Place the ramekins in a large heatproof dish before fi lling with enough warm water to come halfway up the pots. Put in a
preheated oven at 150C/gas 2 for 40-45 mins, or until the brûlée has just set with a little wobble.
Remove ramekins from the bain- marie and cool. Once cooled, chill while you make the biscuits.
6 Turn the oven up to 180C/gas 4. Combine the butter and sugar in a mixer until the mixture is light in colour and creamy in texture. Add the egg and continue to mix until it appears light and fl uff y.
7 Add the remaining ingredients and mix until soft dough is formed. Allow to chill in the fridge for around an hour and the dough becomes fi rm to the touch.
8 With fl oured hands, form into balls around the size of walnuts. Place on a baking tray lined with greaseproof paper, before using the back of a fl oured spoon to
fl atten the balls. Leave enough space between the biscuits as they will spread whilst in the oven. Bake for 10-12 mins until they appear light brown in colour. Remove from oven and allow to cool whilst you prepare the brûlées.
9 When ready to serve, sprinkle enough caster sugar to thinly cover the top of the dessert. Using a blow torch or under a hot grill, carefully caramelise the sugar, leave to harden, before topping with a little cream, fresh blackberries and a little lemon zest. Serve alongside the lemon biscuits.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
