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 CREME BRULEE VANILLA more with Crèmes or Flans
 

FRUIT SKEWER

STRAWBERRY GRANITA

Anise Crème Caramel

Crème Brulée Tasting

Creme Brulée Vanilla

Creme Brulée vanilla Lemon

Creme Brulée Yuzu

Creme Brulée Yuzu Tangerine 

Cremes Caramel

Creme Catalane

 

| Creme brulee Mix | Strawberry Granita | Spirale Cookie |

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 CREME BRULEE MIX

-  9 egg yolks
-  140 grs sugar
-  3 vanilla beans
-  1 Qt heavy cream

 Whisk energicatily yolks ,sugar and vanilla beans (cut in halves scraping the seed out ,using a paring knife )
Add cold cream and mix well . Keep refrigerated for 6 hours .
Strain over a fine mesh strainer , getting the most of the vanilla through  , (occasionally ,strain again some of the mix to wash the vanilla )
Pour into molds , put the tray in the oven with warm water as double bath ,cover with another tray and bake at 300ºF for 25 to 35 mn .    

 
 STRAWBERRY GRANITA

 -1 Kg strawberries
- 1 lime
- 1 orange
- 300 grs sugar
- 1liter ½ mineral water 

 Wash the strawberries with their stems in cold water .Let them in a water bath for 15 min ,and drain them well over a colander .
Cut them into 4 pieces add lime and orange , sliced  , then the sugar and mix together slowly . Let rest for an hour or until the sugar and strawberries form a syrup .
Add the water and stir well . Keep in the fridge for 24 hours
Next day strain the liquid through a colander and repeat the operation using a  triple layer of cheese clothe .   Pour the strawberry water into an hotel pan and   freeze.
When needed  ,using a fork scrape the surface to obtain the granita

 
 SPIRALE COOKIE
 
- 800 grs sugar
- 700 grs flour
- 625 grs egg whites
- 750 grs melted butter
- 1 tsp vanilla extract


 FRUIT BROCHETTE
* Pineapple, strawberry, melon, apple, kiwi. peach, cherry, apricot

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