For The Love Of Strawberries Recipe
Lemon Crème Brulee with Strawberries, Almond Dacquoise, Green Strawberry Gelee and Wildflower Crème Fraiche.
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Ingredients
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Lemon Crème Brulee
Almond Dacquoise
Green Strawberry Gelee
Wildflower Crème Fraiche
Method
Lemon Crème Brulee
- 1
Prepare the custard
In a saucepan, combine heavy cream, granulated sugar, and lemon zest. Heat until sugar dissolves and mixture simmers. In a bowl, whisk together egg yolks and lemon juice. Gradually add the warm cream mixture to the egg yolks, whisking continuously.
- 2
Bake
Strain the mixture into ramekins. Place ramekins in a baking dish filled with hot water. Bake at 325°F (160°C) for 30-35 minutes until set. Chill in the refrigerator for at least 2 hours.
- 3
Caramelize
Before serving, sprinkle brown sugar on top of each custard and caramelize with a kitchen torch until golden brown.
Almond Dacquoise
- 4
Prepare the meringue
Preheat oven to 350°F (175°C). Whisk egg whites until soft peaks form, then gradually add granulated sugar until stiff peaks form. Fold in almond flour and powdered sugar gently.
- 5
Bake
Spread the mixture onto a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden. Cool and cut into rounds.
Green Strawberry Gelee
- 6
- 7
Set the gelee
Add the soaked gelatin to the strawberry puree and stir until fully dissolved. Pour into a mold and refrigerate until set.
