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December Vinatics

 
Amazing December menu for Vinatics with some beautiful wine.
 

Gorgonzola crème brûlée

A really interesting and wonderful dish.
 
gorgonzola creme brulee

Recipe from: December 2011
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 500
    ml
    cream
  • 200
    ml
    full cream milk
  • 6
    jumbo egg yolks
  • 100
    g
    walnuts
  • 100
    g
    castor sugar
Servings: Change Serving
 
 

Method

 
Place the cream, milk and gorgonzola in a pot and heat slowly.
Make sure not to boil, just take it off as small bubbles start to form.
Take it off the heat.
Whisk the egg yolks in a clean bowl until light yellow and thick.
Pour (through a sieve) a tiny splash of cream into the egg yolks whisking all the time to warm them a little - you don't want scrambled eggs!
Then pour the rest very slowly, whisking all the time until it is well combined.
Pour into small ramekins (I used little sake cups) and place in a deep baking tray.
Place the tray onto the oven shelf and then pour in the hot water. (It's easier as you don't want to walk with a huge tray of hot water.
Bake for 20 mins.
The time will vary with the size of your ramekins/cups so be sure to check.
They should be just set and slightly wobbly in the centre.
Take them out ad cool. Then place in the fridge.

For the caramelised nuts:
Make caramel with 100g sugar and 100ml water.
Let the sugar melt into the water and then simmer until it forms a caramel.
As it starts to turn a light golden, take it off the heat.
Throw in the nuts and twirl to cover with the caramel.
Lay them out on some greaseproof paper to dry.
Once they have cooled, chop them up roughly to make a loose praline.

To serve: Sprinkle the tops of the brulées with the praline and serve on a plate with a cucumber and celery ribbon salad and melba toasts.



 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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