Menus >Quirky >Vinatics

 
 

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.



 

 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

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.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: @Food24_sa

 

Joburg hot spots for cocktails, craft beer, tapas and wine!

It’s the season to be jolly – so we’ve rounded up some new Joburg hot spots!

 
 

I love summer.24

Christmas lingerie to make this festive season the best one ever!
13 things you might not know about Disneyland
The craziest deaths of 2014
How to make this a sensual, sexy summer!
 
 
/Wine
 

Restaurants

 
Plant in Cape Town (Flagship store)

Cape Town's premium vegan destination has a spacious new urban-chic location and is now open for dinner.

 

Find a restaurant

 
 

Jobs - Find your dream job

Property - Find a new home

Travel - Look, Book, Go!

Kalahari.com - shop online today

Seen something you like in our catalogue?

Find the perfect gift and save up to R5000 – As seen on the catalogue. Hurry and shop now!

Dolce Gusto coffee makers

Add an edge to your kitchen collection with Dolce Gusto’s awesome range of coffee makers. Shop now!

Top 20 health books for 2014

Start eating and living a healthy lifestyle using guidelines and tips from these top health cookbooks. Shop now!

Jamie Oliver homeware

Knife sets, blenders, steamers, frying pans and so much more. Shop now!

Up to 60% off - clearance sale!

Save up to 60% on appliances, books, electronics, toys, movies and more. Offer valid while stocks last. Shop now!
 
 
There are new stories on the homepage. Click here to see them.