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Saffron Crème Brûlée

Saffron Crème Brûlée

Ingredients (serves 4)

Set of 6 Cazuela Earthenware Dishes

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Spanish Saffron from Mancha, Extra Pure Quality 1g

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500 ml Single Cream
100g Caster Sugar (plus extra for the topping)
6 free-range Egg Yolks
Icing Sugar (optional)
Handful of Strawberries
Fresh Mint ips

Method

  1. To make Saffron Crème Brûlée, first preheat the oven to 150°C.
  2. Bring the cream to boil, and add the saffron. Then reduce the heat and simmer gently for five minutes.
  3. Meanwhile, in a separate bowl, beat the caster sugar and egg yolks together until pale and fluffy.
  4. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thick.
  5. Strain the mixture through a fine sieve and then fill 6 cazuela dishes to about two-thirds full.
  6. Place the cazuela dishes into a large roasting tray and pour enough hot water to come halfway up their outsides. This is called a bain-marie.
  7. Bake for 35-40 minutes in the preheated oven, or until the custards are just set but still a bit wobbly in the middle.
  8. Remove the cazuela dishes from the water and set aside to cool to room temperature. Chill for 30-40 minutes.
  9. When ready to serve your Saffron Crème Brûlée, sprinkle caster sugar evenly over the surface of each crème brûlée, then caramelise with a chef’s blow-torch.
  10. Garnish with fresh strawberries, mint leaves and you could even sprinkle over some icing sugar.

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Create A Great Cheese Board

Beautiful Cheese Board

Ingredients (serves 4)

White Truffle Honey 130g

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White Truffle Butter 45g

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Cheeseboard

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Select at between 3-5 different cheesesView Options
Fig Jam from Corsica 250g

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Quince and Rosemary Jam, 110g

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White Truffle Crackers or a warm crispy baguette

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Method

  1. When creating a cheese board, always serve cheese at room temperature. Remove your selection of cheeses from the fridge one hour before serving and then cut your cheeses just before serving (about 100-120g per person).
  2. The truffle honey and truffle butter should also be served at room temperature, so make sure they are both prepared well in advance.
  3. Arrange the cheeses from lighter flavour towards stronger on your cheese board, moving clock wise to give your guests the ultimate experience when tasting.
  4. Spoon a generous portion of truffle honey on your cheese board and the rest of it you can leave on the side for those who would like to add some more.
  5. Add some other accompaniments such as Fig or Quince and Rosemary Jam.

    There is no better dessert in the world…

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Turron Foie Gras

Foie Gras Turrone

Ingredients (serves 4)

Lobe of Fresh Duck Foie Gras

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Nougat, cut in small cubes
3 tablespoons Baileys Irish Cream
1 teaspoon Caster Sugar
50g Fresh Walnut Halves
6 Passion Fruits
1 tablespoon Lemon Juice
10g Cocoa Powder
Some small crisp meringues, to serve

Method

  1. To make this Turron Foie Gras, first de-vein the foie gras. Then lay in a dish and sprinkle over the Bailey Irish cream and sugar. Cover and leave for 5 hours in the fridge, turning once or twice.
  2. Preheat the oven to around 75°C/Gas.
  3. Place the foie gras in a heatproof dish, cover and bake for 20 minutes. Remove and cool, then drain off the pan juices.
  4. Re-shape the foie gras in a mould (like a small loaf tin), pressing in the cubes of nougat and walnut halves, like a chess board. Cover the top with clingfilm and weigh lightly down as you chill the mould until firm.
  5. Meanwhile, make the passion fruit sauce. Halve and scoop out the flesh and seeds from all the fruits. Put two-thirds of this in a small saucepan with the lemon juice. Boil for about 2 minutes, then strain into a cup through a tea strainer to catch the seeds. Return the juice to the pan and scoop in the remaining fruits.
  6. When ready to serve, unmold the foie gras mixture, then cut into bite-sized cubes, using a hot knife. Lightly dust each cube with cocoa powder by sifting through a fine sieve.
  7. Serve with the passion fruit sauce spooned around the Turron Foie Gras with pieces of meringue.

Buy the entire recipe collection “Cuisinier Gascon” by Chef Pascal Aussignac