Crème brûlée „Topaz“
with a hint of nothingness from lemon myrtle
Ingredients
250g whipped organic cream (alternatively double cream)
30g vanilla sugar (finest sugar mixed with used vanilla pods)
4 egg yolks
50ml Topaz cider (no alternative)
1 Topaz apple
Raw cane sugar for sprinkling
50ml milk
50ml natural yoghurt
1 teaspoon icing sugar
1 drop lemon myrtle extract (alternatively lemon verbena)
Preparation
Heat the cream, beat the egg yolks with vanilla sugar in a mixing bowl until white. Stirring constantly, first add the cider to the egg mixture, then gradually add the heated cream. Place the bowl in a water bath and heat the mixture until it thickens, then stir in a cold water bath until cold. Fill portion moulds (e.g. mocha cups, ovenproof soufflé moulds, etc.) ¼ full with the mixture and leave to thicken in the refrigerator for 1 hour. Shortly before the end of this time, cut a 3 mm thick slice of the unpeeled apple into fine cubes, divide between the moulds and press down gently. Then fill with the remaining cream and chill in the refrigerator for 3 hours. Sprinkle the moulds evenly with cane sugar, caramelise quickly (using a Bunsen burner) and place in the refrigerator again for 15 minutes. Meanwhile, mix the remaining ingredients and whip with a hand blender until frothy. Remove the foam with a spoon and serve separately with the cream.
S.D., Spiesen
