Tasting Plate of Christmas Desserts
Heating temperature: 180°CDownload PDF
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| CRÈME BRÛLÉE: | ||
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 30.00 | g | CARTE D'OR Crème Brûlée 6x1kg |
| 10.00 | ml | Brandy |
| FRUIT MINCE & APPLE SPRINGROLL: | ||
| 50.00 | ml | Fruit mince |
| 1.00 | pc | Apples, diced |
| 4.00 | pc | Springroll pastry |
| Oil for frying | ||
| VANILLA ICE CREAM: | ||
| 63.00 | g | CARTE D'OR Vanilla Instant Dessert 1 x 3kg |
| 175.00 | ml | Milk, fresh |
| 125.00 | ml | MEADOWLAND Classique 10 x 1L |
| TOFFEE BRANDY SAUCE: | ||
| 60.00 | ml | CARTE D'OR Toffee Sauce 6 x 2L |
| 10.00 | ml | Brandy |
| 4 mint sprigs to decorate | ||
| Icing sugar for dusting |
Preparation
Crème Brûlée
1. Bring 3/4 of the MEADOWLAND Classique to boil, mix the remaining 1/4 with the crème brûlée powder and brandy, add to the boiling cream and simmer for 2 minutes, stirring.
2. Pour into the mini muffin pans (30ml) and place in the freezer to set.
Fruit Mince and Apple Springroll
1. Grate the apple and mix with the fruit mince.
2. Roll in springroll pastry and set aside to fry just before serving.
Vanilla Ice Cream
1. Place instant dessert mix and milk in a bowl and beat for 5 minutes.
2. Separately beat the MEADOWLAND Classique until thick.
2. Fold it into the dessert mix, place in a bowl and freeze overnight.
To Serve
1. Unmould the crème brûlée, place on the plate, sprinkle with sugar and caramelise with blowtorch.
2. Deep fry the springroll, trim both ends and slice at an angle.
3. Place a scoop of ice cream to complete the triangle, drizzle with toffee- brandy sauce, sprinkle with icing sugar and decorate with mint.
