Chef Paul Wilson
has created another delicious dish for all of the home cooks to have a go at.
Chocolate Crème Brulee with Cherries
Everyone loves crème brulee try this Romantic version perfect for Valentines partnered with these seasonal fruits
Chocolate crème brulee
200ml milk
125ml Cream
100ml dark Chocolate
3 Egg Yolks
1 egg
25g Castor Sugar
½ Vanilla pod seeds scraped
150g Fresh pitted cherries soaked in 50ml Cherrie liqueur
25 g caster sugar to caramelize
Method
Pre heat oven to 110c
• Bring milk &cream to boil gently with vanilla stir in chocolate (chopped into small pieces )
• Whisk yolks, & sugar together in a separate bowl for a few minutes
• Combine with chocolate custard
• Arrange the marinated cherries in to suitable shallow oven proof dishes
• Pour the custard gradually into each dish, bake in a bain-marie at 110°C for 55 minutes (until almost set)
• Allow to cool then refrigerate overnight
• To serve
• Cover the surface with a small amount of sugar then either caramelize under a pre heated grill or glaze with a blow torch
• Serve with chilled Pedro Ximenez
• Nb cherries can be replaced with raspberries, poached plums & pears
