Green Tea Brulee
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 125.00 | g | CARTE D'OR Crème Brûlée 6x1kg |
| 1.00 | l | MEADOWLAND Classique 10 x 1L |
| Green Tea Leafs | ||
| 1.00 | pc | Ginger, peeled and thinly sliced |
| Tuile Biscuit: | ||
| 60.00 | g | Egg white (g) |
| 60.00 | g | Sugar, icing (confectioner's) |
| 60.00 | g | MARVELLO Full Fat Margerine melted |
| 60.00 | g | Flour, white |
Preparation
1.Infuse the classique with the green tea & Ginger.
2.Strain and return to the pot.
3.Add the Crème Brûlée Powder, stir until dissolved.
Simmer for 2 min then pour into moulds and refrigerate till set.
4.To prepare tuile: lightly whisk the egg whites. Add the icing sugar, Marvello and cake flour and mix briskly until a homogenous mix is prepared.
5.Spread over preferred template, using a silpat sheet bake at 180C until straw coloured. Remove from silicone baking paper and shape whilst still warm
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