Almond Brulee
This wonderful almond brulee recipe, taken from Paul Rankin's Cayenne, is delicious served with roasted apples and rosemary.
Serves 4
Ingredients
400mls milk
400mls cream
2 shots Amaretto
100gs toasted almonds
2 Granny Smith apples
1 sprig rosemary
180g sugar
1 knob butter
1 tblsp
460mls eggs (yolks separated)
Brulee mix
Firstly bring the milk & cream to the boil with the toasted almonds and amaretto. Leave for 30 mins to infuse. Whisk egg yolks with sugar until pale and add cream mixture. Pass through a sieve into 4 cup style dishes and bake in bain marie for around 30-40 mins at 130°C covered with cling film. When set with a slight wobble in middle take out & leave to cool down in fridge
Roasted apples
Peel, core and dice the apples (approx ½ inch pieces) Heat a pan and add butter and sugar making a light caramel, add the apples and roast until golden and caramelised. Add squeeze of lemon juice and set to the side
To Serve
Using a blow torch or a hot grill, sprinkle the sugar on top of brulee and grill until caramelised. Place roasted apple around the brulee and sprinkle chopped rosemary on top – Serve immediately.
