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Ingredients
For the brulie mix:
500g/1lb2oz cherries
8 egg yolks
500ml/17fl oz double cream
2 vanilla pods, seeds only
100g/3½oz sugar
500ml/17fl oz milk
For the pistachio mix:
25g/1oz unsalted butter, melted
30g/1¼oz icing sugar
1 egg white
25g/1oz soft flour
15g/½oz chopped pistachios
Method
For the crème brulie:
1. Take the stones out of the cherries. Place in a pan with 100ml/3½fl oz water
and bring to the boil, cook for 5 minutes. Chop roughly and place in the bottom
of brulie dishes. Place the dishes in a bain marie (ie a water bath. You can use
a deep roasting tin half filled with water.)
2. Place the egg yolks, seeds from the vanilla pods and sugar in a bowl and
whisk, then add the milk and double cream and pour over the cherry mixture in
the dishes.
3. Cook at 105C/200F for 60 minutes. When cooked leave to set for 24 hours.
For the pistacio biscuits:
1. Melt the butter and mix in the icing sugar. Lightly whisk the egg white and
add the flour. Add the pistachios to the melted butter mixture and mix to a
smooth paste. Leave to chill for 1 hour.
2. Cut into biscuit shapes, rest for 10 minutes. Put on a tray and cook at
180C/350F/Gas 4 for 5 to 10 minutes.
3. Take out of the oven and allow to cool.
To assemble the dish
1. Place some sugar over the top of the brulie and glaze under the grill.
2. Place on a plate and garnish with the biscuits and a few cherries. |
