Text 7982, 81 rader
Skriven 2011-03-03 20:49:12 av Dave Drum (1:18/200.0)
Ärende: Gourmet 1041
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bitter Orange CrOme Br/lOe - Pt 2
 Categories: Dessert, Dairy, Citrus, Cookies
      Yield: 6 servings
 
           CONTINUED from Part 1
 
  Using a ladle, in small batches if necessary, carefully
  scoop the batter into a pastry/piping bag with a size 4 tip.
  Pipe thin lines of batter about 3 in/7.5 cm long and 1/4
  in/6 mm thick onto the prepared baking sheet/tray, spacing
  them about 1 in/25 mm apart. Use a sifter or fine-mesh sieve
  to dust the cookies with the confectioners'/icing sugar.
  
  Bake until golden, 10 to 12 minutes. Remove the tray from
  the oven and let the cookies cool on the pan for about 1
  minute to allow them to firm up a bit. Using a spatula,
  carefully transfer to a wire rack to cool completely. Repeat
  to use the remaining batter. You should have 25 to 30
  cookies.
  
  To make the crOme br/lOe: Preheat the oven to 300oF/150oC/
  gas mark 2.
  
  In a medium saucepan, combine the cream, milk, and orange
  zest and heat until steam begins to rise. Do not let boil.
  Remove from the heat and nestle the pot in an ice bath. Let
  stand, stirring occasionally, until the cream mixture cools
  to room temperature, 5 to 10 minutes.
  
  While the cream mixture is cooling, in a large bowl, combine
  the egg yolks and the 1/2 cup/100 g sugar. Whisk until the
  sugar is dissolved and thoroughly blended with the yolks.
  Gently whisk in the cream mixture.
  
  Pour the custard through a fine-mesh sieve set over a large
  glass measuring pitcher or bowl with a pouring lip to strain
  out any solids. Divide the custard evenly among six
  4-oz/120-ml ramekins. Place in a roasting pan/tray and add
  water to come 1 in/2.5 cm up the sides of the ramekins. Bake
  until the custards are firm, 35 to 40 minutes. Remove from
  the oven and let cool in the water bath to room temperature.
  Cover with plastic wrap and refrigerate until well chilled,
  at least 2 hours and up to 2 days.
  
  To serve, remove the plastic wrap/cling film and gently lay
  a paper towel/absorbent paper on top of each custard. Gently
  press down on the towel to remove any moisture buildup,
  being careful not to dent the custard. Sprinkle 1 tbsp sugar
  evenly over each custard. Using a blowtorch, pass the flame
  above the sugar until it melts and turns golden brown.
  (Alternatively, preheat the broiler/grill and slip the
  custards under the broiler 4 to 6 in/10 to 15 cm from the
  heat source to melt the sugar; leave the oven door open
  slightly and watch closely, as the sugar can scorch
  suddenly.) Let the crOme br/lOe stand at room temperature
  until the sugar hardens, 1 to 2 minutes.
  
  If serving with the sugar cookies, lay 2 cookies over each
  custard, leaning them on the edge of the ramekins and
  garnish with mint. Serve at once. Enjoy any extra cookies
  the following day or with a sweet, dessert wine.
  
  by Jeff Morgan; Domaine Chandon Cookbook
  
  Epicurious | October 2010
  
  Yield: Serves 6
  
  MM Format by Dave Drum - 12 November 2010
  
  Uncle Dirty Dave's Archives
 
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