GINGER CRÈME BRÛLÉE WITH MARINATED RASPBERRIES
| 🍽 Servings: 6 |
| ⏱ Working 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 pod
- A little grated tonka bean
PREPARATION
Place the cream and whole milk in a saucepan. Cut the vanilla bean open lengthwise and scrape out the vanilla pulp with a knife. (Tip: Cut into a piece of cream toffee with the knife afterwards and pull the knife blade out again, so the precious vanilla pulp will stick to the cream toffee without leaving any residue). Add the cream toffees together with the vanilla to the cream mixture and heat slowly while stirring. Add a little grated tonka bean if desired. Remove some slightly lukewarm cream mixture right at the beginning and pour into a tall mixing bowl. Add the egg yolks and mix in. Dissolve the cream toffee in the cream mixture, but do not let it boil, then remove from heat. Add the egg yolk mixture and stir in. Strain the mixture through a sieve, now add the Ginger Shot and pour evenly into 6 medium bowls. Place the shells in the preheated oven and let the cream slowly set at 95 °C (convection oven) for about 75 minutes. (Tip: The bowls do not need to be covered during the cooking process, nor do they need to be placed in a water bath). Then remove and refrigerate 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
Cut the pomegranate in half crosswise. Take the pomegranate half in your hand with the cut side down and cover with a kitchen towel. Place a bowl with a strainer underneath. Then tap the pomegranate with the back of a knife to release the seeds. Collect the seeds in the strainer and the draining juice in the bowl. Put the raspberries, pomegranate seeds in a bowl and pour a generous amount of Ginger Shot Pomegranate over them. Add zest and juice of one lemon to taste.
Divide the ragout among the plates and top with a scoop of strawberry ice cream.
ARRANGEMENTS
Just before serving, remove the chilled crème brûlées from the refrigerator and sift sugar densely over them. Then flame evenly with a Bunsen burner and caramelize.
The ready dessert: Ginger crème brûlée with marinated raspberries
