THERE are still plenty of apples in season and, if you can get your hands on a few blackberries, these two ingredients work incredibly well with creme brulee - thick, creamy custard with a little bit of sharp cooked apple makes a perfect combination.
This recipe is slightly similar to some that you may have encountered in the past, but I have added a couple of leaves of gelatine which makes it set just perfectly.ŠThe leaves of gelatine are readily available in most good supermarkets nowadays but, if you are unable to find them, use about ½ tsp powdered gelatine, which should do the trick.
APPLE & BLACKBERRY BRULEE
Ingredients (serves 6)
568ml carton double cream
400ml full cream milk
1 vanilla pod split & seeds scraped
2 leaves of gelatine
6 large egg yolks
200g caster sugar
6 ramekins about 200ml
24 blackberries
First make the Apple Compote
Ingredients
2 bramleys
20g butter
Sugar to taste
Method
1. Peel and chop the apples, place the butter into a pan. When foaming, add the apples and a dash of water. Cook until the apple is soft, and whisk to a rough puree, add some sugar to taste but keep it tart, this will contrast nicely with the creamy rich brulee.
2. Divide between the ramekins and chill.
For the Brulee
Method
1. Put the cream, milk and vanilla pod and seeds in a pan and heat gently until reaches boiling point, meanwhile soak the gelatine leaves in a bowl of cold water.
2. Place the yolks and 175g of the sugar into another bowl and whisk until creamy and white in colour.
3. Take a ladle of the hot liquid and whisk onto the egg yolk, mix well then followed by the remaining hot liquid.
4. Rinse out the pan and return the mixture to it. Stir over a very low heat for 3-5 minutes until thickened. Strain through a coarse sieve. Squeeze out the water from the gelatine and stir into the custard mix.
5. Gently spoon the custard into the ramekins and chill for 4-6 hours.
6. Sprinkle some sugar over one dish and caramelise with a blow torch or under a very hot grill at the highest point. As the caramel cools, it will harden. Repeat with the remaining sugar and dishes and then serve. The creams will sit in a cool place for up to 30 minutes, but don't chill them as this will soften the hardened caramel. Finally, decorate by placing the blackberries on top.
APPLE & BLACKBERRY BRULEE
Ingredients (serves 6)
568ml carton double cream
400ml full cream milk
1 vanilla pod split & seeds scraped
2 leaves of gelatine
6 large egg yolks
200g caster sugar
6 ramekins about 200ml
24 blackberries
First make the Apple Compote
Ingredients
2 bramleys
20g butter
Sugar to taste
Method
1. Peel and chop the apples, place the butter into a pan. When foaming, add the apples and a dash of water. Cook until the apple is soft, and whisk to a rough puree, add some sugar to taste but keep it tart, this will contrast nicely with the creamy rich brulee.
2. Divide between the ramekins and chill.
For the Brulee
Method
1. Put the cream, milk and vanilla pod and seeds in a pan and heat gently until reaches boiling point, meanwhile soak the gelatine leaves in a bowl of cold water.
2. Place the yolks and 175g of the sugar into another bowl and whisk until creamy and white in colour.
3. Take a ladle of the hot liquid and whisk onto the egg yolk, mix well then followed by the remaining hot liquid.
4. Rinse out the pan and return the mixture to it. Stir over a very low heat for 3-5 minutes until thickened. Strain through a coarse sieve. Squeeze out the water from the gelatine and stir into the custard mix.
5. Gently spoon the custard into the ramekins and chill for 4-6 hours.
6. Sprinkle some sugar over one dish and caramelise with a blow torch or under a very hot grill at the highest point. As the caramel cools, it will harden. Repeat with the remaining sugar and dishes and then serve. The creams will sit in a cool place for up to 30 minutes, but don't chill them as this will soften the hardened caramel. Finally, decorate by placing the blackberries on top.
Wine with this dish....
THE Muscat de Beaumes de Venise has rich ripe flavours and honey marmalade undertones which suit the delicate apple flavours in this dish. Priced £6.80 from www.bibendum.co.uk.
CHOSEN by Maria Somma, assistant sommelier at Malmaison Liverpool.
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