Text 12259, 160 rader
Skriven 2014-04-17 06:00:00 av Dave Drum (75502.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Koo-Kee #2
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bitter Orange Crème Brûlée - Pt 1
 Categories: Dessert, Dairy, Citrus, Cookies
      Yield: 6 servings
 
MMMMM--------------------------COOKIES-------------------------------
      3 lg Eggs; separated
    1/2 c  (100 g) sugar; plus 2 tb
    1/2 ts Vanilla extract/essence
    1/2 c  (60 g) all-purpose/plain
           - flour
      3 tb Confectioners'/icing sugar

MMMMM------------------------CRÈME BRÛLÉE-----------------------------
      2 c  (480 ml) heavy
           (whipping)/double cream
      1 c  (240 ml) whole milk
           Grated zest from two
           - oranges
     12 lg Egg yolks
    1/2 c  (100 g) sugar; plus 6 tb (75
           - g)
           Sprigs of fresh mint or
           - chocolate mint; garnish
 
  The simple addition of orange zest adds a delightful
  dimension to this French classic, with tangy citrus notes
  enhancing the creamy-sweet custard. Home cooks who don't
  have a chef's blowtorch can easily use their broiler/grill
  to caramelize the sugar topping. But remember to leave the
  oven door slightly open and keep watch. A golden sugar crust
  can quickly turn black if left too long under the flame.
  
  This dessert was born of a collaboration between the cellar
  and the kitchen. Some years ago during the creation of
  Chandon Riche-our off-dry sparkling wine, which has a hint
  of sweetness-our winemaker recalled the aromatics issuing
  from the orange tree that grew not far from the wine cellar.
  He ran to the kitchen with a bottle of the new wine and
  asked if the chefs could produce a dessert that evoked the
  same citrus impression. Bitter Orange Crème Brûlée is now a
  signature dish at the restaurant.
  
  For a nice pairing with this dessert, add the classic
  ladyfinger sugar cookies, if you like; they bring a crisp
  element to join the silky custard and the crunch of the
  sugar. Make them in advance of the crème brûlée.
  
  To make the cookies: Preheat the oven to 350øF/180øC/gas 4.
  Line a baking sheet/tray with parchment/baking paper.
  
  In a large bowl, using an electric mixer, beat the egg yolks
  with the 1/2 cup sugar until the mixture turns pale yellow,
  about 1 minute. Add the vanilla and beat until the batter
  gets very thick, about 1 to 2 minutes longer. Using a rubber
  spatula, add the flour and mix slow and gently into the yolk
  mixture, just until it's barely incorporated. (It is
  important not to overmix; some of the flower should still be
  visible along the edges and in the center of the bowl.)
  
  In a clean bowl, using the electric mixer and clean beaters,
  beat the egg whites with the 2 tbsp sugar until soft peaks
  form. Using the rubber spatula, gently fold the egg white
  mixture into the batter. Do not stir vigorously.
  
  CONTINUED in Part 2
  
  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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bitter Orange Crème Brûlée - 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"/7.5cm long and 1/4"/6mm
  thick onto the prepared baking sheet/tray, spacing them
  about 1"/25mm 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 crème brûlée: Preheat the oven to 300øF/150øC/
  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 crème brûlée 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
 
MMMMM

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