Recipe of the Month

Vanilla Creme Brulee with Mini Meringues & Blacketyside Berries

This is a simple dessert & a classic at The Wee Restaurant during the summer months. It takes a bit of tme to put all the elements together, but this can be done the day before, making it a great dessert to serve to guests. Rich & delicious, you will be delighted with the results!

Makes approx 6-8

Ingredients

1 pint double ceam

10 egg Yolks

2 vanilla pods, scaped

85g caster sugar

1 punnet strawberries

100ml white wine

6 egg whites (210g)

300g caster sugar for the merigues

1tsp cornflour

Icing sugar for dusting

Fresh mint to garnish

Method

For the brulee

Place the cream, sugar & vanilla in a pot & bring to the boil. Whisk the egg yolks & a little of the hot cream mixture into this & whisk for a few moments. This will prevent the cream from splitting.

Next, slowly pour the egg mix into the pan whilst whisking. turn the heat right down on the ‘custard’ mixture or it will scramble. Gently stir with a wooden spoon & it will slowly thicken.

Once thickened, give it a quick whisk then pass the mixture through a sieve. Next divide the mixture between the brulee moulds & place in a roasting tin, half filled with hot water (a bain marie).

Place in the oven at 125c for approximately 10-15 minutes, until the brulees firm up & are set, but still have a gentle wobble to them.

For the strawberries

Hull & rinse a punnet of strawberries. Half the larger ones & place in a tub with a lid. Bring 300mls water, 100mls white wine, 300g caster sugar & 1 vanilla pod to the boil, whisk & pour over the stawberries. Replace to the lid & allow to cool. When cool, pop them into the fridge overnight to allow them to infuse. The strawberries will soften & they take on an amazing bubblegum flavour. Retain the syrup afterwards for use in champagne or prosecco for a delicious summer drink!

For the meringues

Before starting this recipe place a non- stick baking mat or greaseproof paper on a baking tray & ensure you have your piping bag to hand. Pre heat your oven to 135c. You should have some spare egg whites from the brulee, so with kitchen efficiency in mind, we put these to good use to make meringues-nothing wasted!

This Recipe makes a batch that will keep for a while-it’s difficult to shrink the quantities too much the whites whisk better in greater volume.

Place the egg whites into a large mixing bowl. Ensure the bowl is dry, clean & grease free. Also ensure the mix contains no yolks or shells. Add 100g of the caster sugar & begin whisking (an electric mixer is always better) until the meringue starts to form fluffy peaks. At this point slowly add the remaining sugar & whisk for approximately 2 minutes, until the meringue is stiff. Then add the cornflour & mix for a further 5 seconds. Quickly spoon the mixture into a piping bag & pipe small circle shapes ( about the size of a 2 pence piece) building up to a peak.

Make sure you use the mixture immediately or it will become ‘wet’ as the egg whites dissolve. Place the tray in the oven for approximately 1 hour. You will know when they are ready when you are able to lift one off the tray without it falling apart. Allow to cool before serving.

To serve

Glaze each brulee by sprinkling a little caster sugar over the top & heat with a blowtorch. If you dont have a blowtorch you can put them under a very hot grill. When they are ready to serve, place the glazed brulee on a plate, then spoon some of the poached strawberries & 2 meringues on the side. dust them with icing sugar & garnish with a sprig of mint.

Vanilla Creme Brûlée with Mini Meringues & Blacketyside Berries 1.JPG