Menjawab tantangan kedua kali sudah agak rileks...meskipun bingung juga, karena belum pernah nyicipin samsek penganan satu ini....
Ritual rutin yang aku lakukan baca resep yg dikirim host via email secara baik", supaya ga ada kesalahan.....ternyata ada satu bahan yaitu RHUBARB yang aku ga ngerti bentuk dan rasanya sama sekali, untunglah disitu ada petunjuk yg bisa menjelaskan tentang itu. Selanjutnya studi banding......*minjem istilah para ahli*.....tentang resep dan penampakan makhluk Creme Brulee ini. Akhirnya terpilihlah satu pemenang campur"....lohh kok campur"....ia karena ga aku dapat dari satu resep aja...
AVOCADO CREME BRULEE
modif : Pritta
Bahan:
600 ml whipcream
200 ml susu segar (aku pakai Ultra UHT)
75 gr gula pasir
6 butir kuning telur uk sedang
1 butir telur uk sedang
1 sdt vanilla ekstrak
600 ml whipcream
200 ml susu segar (aku pakai Ultra UHT)
75 gr gula pasir
6 butir kuning telur uk sedang
1 butir telur uk sedang
1 sdt vanilla ekstrak
1 buah alpokat
Karamel:
sedikit gula kastor
Karamel:
sedikit gula kastor
Cara membuat:
1. Campur gula, susu dan vanili. Panaskan diatas api (jangan sampai mendidih). Sesekali diaduk hingga gula mencair. Biarkan sebentar hingga suhu turun.
2. Tuang whipcream ke dalam susu, aduk rata.
3. Di dalam wadah terpisah, campur semua telur, aduk rata dgn whisk (tidak sampai berbusa). Setelah itu masukkan ke dalam campuran susu dan whipcream. Aduk rata dan setelah itu disaring. Diamkan adonan selama 30 menit.
4. Ambil 1/4 adonan campur dengan buah alpukat yg sudah dihancurkan.
5. Tuang adonan tanpa alpukat ke dalam beberapa loyang kecil tahan panas, kemudian tuang adonan yg sudah dicampur alpukat. Lebih baik anda gunakan loyang keramik berbentuk ceper (tidak tebal). Panggang adonan dgn cara au bain marrie selama 40-50 menit dg nsuhu 150°c atau hingga adonan agak beku seperti puding.
6. Angkat crème brulée dan biarkan hingga suhu dingin. Masukkan ke dalam kulkas selama beberapa jam. Jika acara dessert akan dimulai, taburkan gula kastor keatasnya, lalu bakar dgn blow torch sampai gula menjadi caramel.
Creme Brulee
Source: Jamie Oliver: The Naked Chef 2
Serves 6
300g fresh rhubarb (apa itu Rhubarb bisa check disindang)
3 Tbs caster sugar
2 vanilla pods
300ml double cream
200ml full fat milk
8 egg yolks
80g sugar
Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.
Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.
Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.
Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.
Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. Lovely.
