Maple Creme Brulee with an Almond & Chocolate BiscottiFrom THE BRIARS RESORT & SPA
Prep Time:60 minutes
Cooking Time:40 minutes
Yield:4 to 6 servings
- 2 oz milk chocolate callets
- 2 oz dark chocolate callets
- 8 oz whole natural almonds
- 2 oz sundried cherries and apricots
- 4 oz brown sugar
- 4 oz white sugar
- 8 oz pastry flour
- 1/4 tsp Allspice
- 1/2 tsp baking powder
- 2 oz sweet butter
- 1 egg
- 12 egg yolks
- 3/4 Lt 35% cream
- 3/4 cup pure maple syrup
Grind 1/3 of the almonds
Blend all the almonds with the dry ingredients and the butter on slow speed in a mixer
Add 1 egg and blend
Roll into a log on greaseproof paper (egg wash)
Bake at 325 F for 35 minutes, when it cooks it will form an oval shape.
Cool on a rack
Cut into slices with a serrated knife which should be 1/4 inch thick, then bake again at 275 F for 12 minutes.
Maple Creme Brulee
Whisk the egg yolks and maple syrup
Bring the 35% cream to the boil and remove from the heat
Pour into the egg mixture mix with a wooden spoon slowly you do not want air bubbles
Butter and sugar 5 ramekins
Pour mixture into ramekins
Preset your oven to 350
Place the ramekins in a water bath and cover loosely with tin foil
Cook for 40 minutes or until set. They will be a little soft in the center. They will set when they cool.
Remove ramekins from the wter bath and let cool.
To serve sprinkle the tops liberally with sugar and scorch with butane torch
They will keep for 3 days refrigerated
Garnish with fresh berries and mint.