| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Lemon |
| 2 |
|
Egg yolks |
| 75 |
g |
Caster sugar |
| 1/2 |
pt |
Single cream |
| 125 |
ml |
Double cream |
| 2 |
oz |
Hazelnuts; roasted and lightly |
|
|
; crushed |
| 125 |
g |
Caster sugar |
| 2 |
ts |
Water |
|
|
Icing sugar |
|
|
Mint |
|
|
Green grapes |
INSTRUCTIONS
CREME BRULEE
CARAMEL
GARNISH
In a bowl whisk the egg yolks, sugar and lemon rind until thick and creamy.
Heat the single cream until boiling, gradually whisk into the egg yolks
until smooth and return to the pan.
Heat gently stirring continuously until thickened. Add the lemon juice and
cool rapidly. Whisk the double cream and fold into the cooled lemon mix.
Pour into freezer proof ramekins and freeze for 4-6 hours. Make the
hazelnut caramel by heating gently the sugar and water until a rich golden
colour. Add the crushed roasted hazelnuts and mix in, pour over the ice
cream. Leave to set and serve immediately.
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