Lime Crème Brulee with white chocolate whipped Ganache, toasted ginger oats and Malibu pineapple.

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To see the video that accompanies this recipe click HERE

 

Crème brulee

150 Lime juice

250ml Double cream

2 Whole eggs

3 Egg yolks

75g Caster sugar, plus a tablespoon extra for glazing

 

Method

Boil Lime juice and sugar remove from the heat, add cream to the pan and then pour this mix over the other ingredients.

Pass through a sieve and pour into prepared moulds

Cook at 90c until set and then chill until completely cold.

 

White chocolate whipped Ganache

180ml Whipping cream

270g White chocolate

375ml Whipping cream

 

Method

Boil the 180ml cream in a small pan and pour over the chocolate to melt.

Once cooled, mix in the 375ml of cream.

Pour into a shallow tray and cover with Clingfilm.

Place in the fridge until completely cold.

Just before plating, whip the finished cream until it can hold its shape and place into a piping bag as per demonstration.

 

Toasted ginger oats

125g Flour

6g Bicarbonate of soda

3g Salt

12g Ground ginger

125g Rolled oats

165g Soft brown sugar

185 Unsalted butter, melted

 

Method

Place all of the dry ingredients into a bowl and mix in the melted butter.

Place on a baking tray and cook at 170c for 10-12 minutes.

Cool and break into pieces

 

Malibu pineapple

5 balls or chunks of pineapple

50g Sugar

50ml Water

100ml Malibu

 

Method

Bring the sugar and water to the boil and then leave to cool before adding the Malibu.

Prepare the pineapple as per demonstration and pour over the syrup, leave to soak for as long as possible.

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