a word debauchery:) This is a birthday dessert, I dreamed, and that birthday round This, I discovered that I do not deny the intention.
Btw, I found that life does not end at forty ... but a few years ago I found hard to believe it. There I noticed that came to me in one night, wrinkles, my condition did not fall and the smile remained the same. A friend wrote to me that the best bite begins after the 40-ties. He is right, but I wonder who wanted to improve the well-being, me or yourself:) Sometimes, however
metric is making itself felt. In the discussion. With litter. Suddenly it turns out that I well remember something and they do not, because either they have not been in the world, or just put up his first steps ... And I think that it was only yesterday. Ehhh ... life ... is beautiful, but why so fast passes? And since the jump, the more you use it! Well, as someone in the mood for a little debauchery ? :)
pear-chocolate crème brûlée - for 8 persons:
700ml cream 35% fat
150g sugar 8 large egg yolks
2 sticks vanilla
4 pears 150g dark chocolate minimum 70% content cocoa 1 cup water
juice of one lemon pinch of salt
coarse brown sugar, ground cinnamon Preparation
:
water was mixed with 50g sugar and lemon juice. Peel pears and cut in half lengthen. Add to pot with cover with water with lemon. Bring to a boil, reduce heat and simmer about 10 minutes. Pears should be still quite hard. Strain and leave to cool.
whip yolks with half the remaining sugar and salt. The cream mix with remaining sugar. Add vanilla beans. Mix and bring to boil. Boil for 2-3 minutes. Pour slowly into egg yolks, stirring constantly. Preheat oven
to 125 ° C. Grate chocolate and sprinkle the bottom of each mold, which will be baked custard. Insert the oven for a while, so chocolate is dissolved. For the dissolved chocolate will work out half-dried pears and pour over the cream and eggs.
Bake for about 40 minutes. The cream should be beheaded on the sides and still springy in the middle.
creams Remove from oven and leave to cool. Whereupon insert for 3-4 hours in the refrigerator. Before serving heat
bottom of each mold (you can place them in a few moments for the strongly heated plate), to dissolve the chocolate again. Sprinkle with brown sugar and top skarmelizować using a torch or under a preheated grill firmly in the oven.
Enjoy!
RECETTE EN FRANÇAIS : Crème brûlée aux chocolat noir et poires
Btw, I found that life does not end at forty ... but a few years ago I found hard to believe it. There I noticed that came to me in one night, wrinkles, my condition did not fall and the smile remained the same. A friend wrote to me that the best bite begins after the 40-ties. He is right, but I wonder who wanted to improve the well-being, me or yourself:) Sometimes, however
metric is making itself felt. In the discussion. With litter. Suddenly it turns out that I well remember something and they do not, because either they have not been in the world, or just put up his first steps ... And I think that it was only yesterday. Ehhh ... life ... is beautiful, but why so fast passes? And since the jump, the more you use it! Well, as someone in the mood for a little debauchery ? :)
pear-chocolate crème brûlée - for 8 persons:
700ml cream 35% fat
150g sugar 8 large egg yolks
2 sticks vanilla
4 pears 150g dark chocolate minimum 70% content cocoa 1 cup water
juice of one lemon pinch of salt
coarse brown sugar, ground cinnamon Preparation
:
water was mixed with 50g sugar and lemon juice. Peel pears and cut in half lengthen. Add to pot with cover with water with lemon. Bring to a boil, reduce heat and simmer about 10 minutes. Pears should be still quite hard. Strain and leave to cool.
whip yolks with half the remaining sugar and salt. The cream mix with remaining sugar. Add vanilla beans. Mix and bring to boil. Boil for 2-3 minutes. Pour slowly into egg yolks, stirring constantly. Preheat oven
to 125 ° C. Grate chocolate and sprinkle the bottom of each mold, which will be baked custard. Insert the oven for a while, so chocolate is dissolved. For the dissolved chocolate will work out half-dried pears and pour over the cream and eggs.
Bake for about 40 minutes. The cream should be beheaded on the sides and still springy in the middle.
creams Remove from oven and leave to cool. Whereupon insert for 3-4 hours in the refrigerator. Before serving heat
bottom of each mold (you can place them in a few moments for the strongly heated plate), to dissolve the chocolate again. Sprinkle with brown sugar and top skarmelizować using a torch or under a preheated grill firmly in the oven.
Enjoy!
RECETTE EN FRANÇAIS : Crème brûlée aux chocolat noir et poires
