Recipe of the week: Crème brûlée with Summer fruits and Garibaldi biscuit

 

For this recipe The Roxburghe Hotel uses local cream from Stichills Jersey with a very high fat content of around 50%. The gelatine is used to help stabilise the cream and eggs; they still call it a brûlée as the set is much lighter than a bavarois. Their berries come from Border Berries, about seven miles away from the hotel. The season is short-lived but the flavour is amazing. With the terrible weather last year the hotel had to wait for the fruit but when the sun came it teased the flavours out beautifully.

Crème brûlée

Ingredients

For the crème brûlée

500ml double cream
8 medium egg yolks
90g caster sugar
1.5 leaves bronze leaf gelatine
1 vanilla pod

For the Garibaldi biscuit

50g currants
2 tbsp milk
25g butter
100g self-raising flour
A pinch of salt
25g sugar

For the caramel

500g sugar

For the raspberry coulis

200g strawberries, hulled and cut in half
200g raspberries
25g icing sugar

Directions

For the crème brûlée

Split the vanilla pod and put in a pan with the cream, heat gently to a light simmer. Bloom gelatine in cold water. Cream the egg yolks and castor sugar together with a whisk. Pour the cream and vanilla mixture over the egg and sugar mixture and whisk until combined. Add the gelatine and put back on a low heat. Continuously stirring gently, bring the custard mixture up to 82°C. Pass through a fine sieve. Line eight 5 cm diameter rings lined with acetate, with cling film stretched across the bottom, place on a flat tray. Divide the custard mixture into the lined rings and chill for three hours.

For the Garibaldi biscuit

Dice the butter and place in a kitchen aid with the flour, salt and sugar, mix with a paddle until breadcrumb consistency. Add the milk and mix until a smooth pastry consistency is achieved. Roll out the pastry into a rectangle around 0.5cm thick. Cover half of the rectangle with currants, fold over the other half so that the currants are sandwiched between two layers of pastry. Lightly roll so that it is around 0.75cm thick. Cut into 7cm x 7cm squares and place on a lined baking tray. Brush with milk and caster sugar and bake in a preheated oven at 165°C for ten to twelve minutes or until golden brown.

For the caramel

Make a direct caramel till golden. Take off the heat and pour onto a Silpat mat. Once cool, blitz the caramel into a powder. Using a 10cm diameter round stencil, pass the caramel powder through a fine sieve on to the stencil, onto a Silpat mat. Repeat this eight times. Put into a preheated oven at 180°c for two minutes. Keep the disks in a sealed container with silica gel if not using straight away.

For the raspberry coulis

Heat the strawberries and raspberries in a large pan for four to five minutes or until they start to break down. Add the icing (or caster) sugar and continue to cook the fruit for a further two to three minutes, or until the sugar has dissolved. Transfer the coulis mixture to a food processor and blend until smooth, adding a splash of water to the mixture if it proves necessary to loosen pieces. Strain the coulis through a sieve and set aside to cool. Chill in the fridge until needed.

Plating up

Take the cling film off the custard and push out of the ring onto the centre of a plate. Peel off the acetate. Place a caramel disk on top of the custard mix and gently heat with a blow torch until it melts around the custard mix. Place strawberry halves and raspberries around the base of the brûlée and coat these in strawberry coulis. Cut the garibaldi biscuits into 1cm fingers and place two on each plate. Finish the garnish with lemon balm leaves and viola flowers.

Thank you to Neville Merrin, Head Chef at The Roxburghe Hotel & Golf Course, Kelso, for the recipe.

If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

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