Parmesan Crème Brûlée, Fennel Chips
4013
難度
★★★★
材料
做法
Ingredients
|
|
|---|---|
| 70g | freshly shredded Parmesan cheese |
| 125ml | fresh milk |
| 370ml | cream |
| 1 | egg |
| 3 | egg yolks |
| some | salt |
| some | pepper |
| some | nutmeg |
| some | vergeoise sugar to caramelize |
| 1 | fresh fennel |
 |
做法 |
|---|---|
| 1 | Boil the milk and add the parmesan cheese to melt. Mix the egg and egg yolks and sieve the boiled milk on the eggs. Sieve a second time the mixture. Add the liquid cream and season with salt, pepper and nutmeg. Allow to chill overnight in the fridge. |
| 2 | To make the fennel chips, slice the fennel very thin and lay them on a non stick mat. Dust with a little icing sugar and dry them in a 65℃ oven for 4 hours. |
| 3 | The next day, pour the crème mixture in oven proof dish and bake in a hot water bath at 160℃ for about 25 minutes. Allow to cool and caramelise with vergeoise sugar or dark brown sugar. |
| 4 | Serve at room temperature for example as complement of a cheese course with some fennel chips and pieces of parmesan. |
