GINGER CRÈME BRÛLÉE WITH MARINATED RASPBERRIES
| 🍽 Servings: 6 |
| ⏱ Prep time: 30 minutes |
| ⏱ Baking time: 75 minutes |
| 📈 Difficulty: Medium |
CRÈME BRÛLÉE
INGREDIENTS
- 270 g cream
- 400 g whole milk
- 200 g cream toffees (soft cream caramel candies)
- 8 egg yolks
- 60 ml Ginger Shot Classic
- 1 vanilla bean
- A little grated tonka bean
PREPARATION
Pour the cream and whole milk into a pot. Slice the vanilla bean lengthwise and scrape out the vanilla seeds with a knife. (Tip: Afterwards, cut the knife into a piece of cream toffee and pull the knife blade out again; the precious vanilla seeds will stick to the cream toffee without leaving any residue). Add the cream toffees and vanilla to the cream mixture and heat slowly while stirring. Add a little grated tonka bean as desired. Right at the beginning, take a slightly lukewarm cream mixture and pour it into a tall mixing cup. Add the egg yolks and blend. Dissolve the cream toffees in the cream mixture, but do not let it boil, then remove from the heat. Add the egg yolk mixture and stir in. Strain the mixture through a sieve, then add the ginger shot and pour evenly into 6 medium-sized dishes. Place the dishes in the preheated oven and let the cream set slowly at 95 °C (convection) for about 75 minutes. (Tip: The dishes do not need to be covered during the cooking process and do not need to be placed in a water bath.) Then remove and chill for at least 2 hours.
RASPBERRY POMEGRANATE RAGOUT WITH STRAWBERRY ICE CREAM
INGREDIENTS
- 200 g raspberries
- 1 pomegranate
- 1 cup strawberry ice cream
- 90 ml Ginger Shot Pomegranate
- 1 lemon
PREPARATION
Halve the pomegranate crosswise. Hold the pomegranate half with the cut side down in your hand and cover it with a kitchen towel. Place a bowl with a sieve underneath. Then tap the pomegranate with the back of a knife to loosen the seeds. Catch the seeds in the sieve and the dripping juice in the bowl. Put the raspberries and pomegranate seeds into a bowl and pour plenty of Ginger Shot Pomegranate over them. Season with zest and juice from one lemon.
Distribute the ragout onto plates and add a scoop of strawberry ice cream on top.
TO SERVE
Shortly before serving, take the chilled crème brûlées out of the refrigerator and sift sugar generously over them. Then torch evenly with a blowtorch until caramelized.
The finished dessert: Ginger Crème Brûlée with marinated raspberries
