Butternut brulee
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 125.00 | g | CARTE D'OR Crème Brûlée 6x1kg |
| 1.00 | l | MEADOWLAND Classique 10 x 1L |
| 50.00 | g | KNORR Roasted Butternut Gourmet Soup 4 x 960 g |
| 50.00 | ml | Water (cold) |
Preparation
1. Mix part of the cream with the crème brulee powder. Bring rest of meadowland classique to the boil
2. Mix soup powder and cold water to form a smooth paste
3. Add the soup powder and the brulee powder to the cream, and stir continiously over low heat until cooked through
Variation: add 200g cooked risotto to ramekins. Stir in 1tsp vanilla paste to brulee mix. Pour over risotto and set.
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