Tag Archives: vanilla

Crème Brûlée Shooters with Honeycomb

What should I make for the “Love At First Bite” blog hop, many sweet memories came to mind… french macarons, banoffee pie, date and banana shooters, panna cotta, chocolate eclairs, Pavlova… the sweet list goes on! But a firm favourite that stands the test taste of time, is crème brûlée. The words that come to mind when eating this dessert are…  rich, smooth, silky, creamy… with a light caramelized crunch… a kind of culinary heaven!

The literal translation of crème brûlée  means “burnt cream” by which the sugar topping is quickly caramelized using the grill or a hand-held blow torch.

My crème brûlée has a slight twist, I have replaced the traditional caramelized sugar topping with some home-made honeycomb. If you like Crunchie bars then this easy to make honeycomb is quite similar.

Crème Brûlée Shooters

Ingredients:

  • 3 large egg yolks (whites can be used for Pavlova)
  • 2 tablespoons castor sugar
  • 300ml double cream
  • 1 teaspoon vanilla extract
  • crushed honey comb or icing sugar

How to make:

  • In a heatproof bowl combine egg yolks and castor sugar, whisk vigorously until pale and slightly thickened.
  • Pour the cream into a saucepan and gently heat until the sides of the cream start to bubble. Remove from heat and gradually pour the hot cream into the egg mixture while whisking.
  • Place the mixture over simmering water, stir constantly with a spatula until the mixture thickens, this can take about 15 minutes. Pour into 6 or 8 (depending on size) small shot glasses and refrigerate until set which can take a couple of hours or leave overnight. Just before serving scatter over some lightly crushed honeycomb.
  • If you are not using the honeycomb, dust over a light layer of icing sugar over the set custard and using a hand-held blow torch caramelize the sugar until browned. I would not recommend putting these shot glasses under the grill due to the intense heat unless you use appropriate heatproof dishes!

Honeycomb

Ingredients:

  • 1 tablespoon water
  • 75g castor sugar
  • 60g golden syrup
  • 1 teaspoon bicarbonate of soda

How to make:

  • In a small saucepan (with high sides) add the water, sugar and golden syrup and place over a low heat, stirring occasionally until the sugar dissolves.
  • Increase the heat to medium and boil the syrup until it turns a more golden colour, this will take about 3 minutes, be careful that it does not burn.
  • Turn off the heat and immediately add the bicarbonate of soda and mix it in quickly. It will foam like mad and start to bubble up the sides of the pan, quickly pour the bubbling honeycomb onto a slip mat or baking tray covered with baking parchment and allow it to flow level. Leave the honeycomb to cool and crisp up.
  • Break into large pieces and store (separate with baking parchment) in an airtight container until needed. Can be made a day ahead.

Honeycomb can be served alongside a shot of espresso, crush and folded into some home-made ice cream, scattered over mousse and cheesecakes or just enjoyed as it is!

This post has been part of the “Love At First Bite” blog hop! Click on the badge and check out all the other entries!

vanilla infused olive oil

the vanilla bean

The vanilla bean is the fruit of a special orchid family of which there are thousands of varieties, but only one variety (vanilla plantifolia) bears anything edible. It is an expensive spice due to a labor-intensive and time-consuming process.

the maturing process

The vanilla orchid starts to flower around three years after planting. The flowers need to be pollinated so that the orchid can produce fruit, this is usually done by hand. The fruit which looks like a long green bean takes about two months to grow and a further eight months to mature before the green beans (also called a pod) are hand-picked for the next stage of the process. In order for the vanilla bean to develop its distinctive flavour and aroma, the hand-picked vanilla bean has to under go months of curing and drying before it can be used. By then the vanilla bean will have shrunk in size and have turned dark brown in colour. Cutting along the length of the vanilla bean reveals thousands of minute seeds which are used extensively in cooking. The three most common types are the Bourbon-Madagascar vanilla bean, Mexican vanilla bean and the Tahitian vanilla bean. Indonesia and India also grow orchids that produce vanilla beans.

recycle

I have a little stash of used glass bottles that I refuse to throw out because they look cute or I just like the shape (once they had some nice oils in them) and they look great when filled with your own infused oils. Most of these little bottles will hold about half or one cup of oil, so by infusing smaller amounts of oil at a time keeps everything tasting fresh. Putting the bottles into the dishwasher and running the hot cycle makes sure that they are really clean and sterilized before using.

“No”…my camera sensor does not need a cleaning…it’s the minute seeds of the vanilla bean floating in the olive oil.

How to make vanilla infused olive oil

Fill a small bottle ( mine was 1/2 cup) with a good quality olive oil which I prefer to use, extra virgin oil has a stronger taste which competes with the flavour of the vanilla.

Run the tip of a sharp knife down the length of the vanilla bean to reveal all those minute seeds and pop the whole vanilla bean (or cut in half to fit the bottle) into the glass bottle. Close and give the bottle a gentle shake which will release some of the seeds into the oil.

Store the bottle in a cool dark place for about a week to two weeks, (depends on the strength of the vanilla bean used) remembering to give the bottle a gentle shake every other day to help with the infusing process. Do taste the oil after a week or so and if you are happy with the flavour you can start using it.  Remember…good things are worth waiting for!

This vanilla infused olive oil is a real store cupboard treat and one that I like to have a little supply at hand. The oil adds a hint of vanilla and sweetness  to my finished dishes, for example…drizzled over some crostini with lemon ricotta or a seafood risotto are one of my many culinary uses.

Look out for more vanilla flavour!

crostini with lemon ricotta, fresh basil, black pepper and drizzled with a vanilla infused olive oil

Crostini means “little toasts” in Italian… so topping my “little toasts” with a creamy lemon ricotta cheese, adding a few twists of black pepper, some basil and adding a little sweetness with a drizzle of vanilla infused olive oil gives these “little toasts” a bit of panache.

Ingredients:

  • 1 cup of home-made ricotta cheese (click for recipe)
  • 1 garlic clove, peeled and crushed (optional)
  • finely grated zest of 1 lemon
  • sea salt
  • 1  stick of french bread cut into slices (1cm thick)
  • 2 garlic cloves, peeled and sliced in half (optional)
  • freshly ground black pepper
  • a handful of fresh basil leaves, finely sliced
  • vanilla infused olive oil or plain olive oil
How to make:

Combine the ricotta cheese, garlic and lemon zest in a small bowl, season with sea salt to taste. This can be prepared some hours in advance and stored in the refrigerator until needed.

Preheat the grill to high and lightly toast french bread slices on both sides until golden brown. Rub the cut side of garlic over one side of each piece of toasted bread. When cooled spread the prepared ricotta cheese on top of each piece of crostini. Season with a few twists of black pepper, drizzle over some vanilla olive oil and scatter over fresh basil on top and serve.

Try using fresh mint instead of basil and drizzle some walnut oil over the crostini instead of  vanilla oil for a different variation.
Follow

Get every new post delivered to your Inbox.

Join 684 other followers

%d bloggers like this: