Lemon Grass Crème Brulee with Strawberries and Raspberries with Whisky Granite

Lemon Grass Crème Brulee with Strawberries and Raspberries with Whisky Granite

Graeme Shaw's Lemon Grass Crème Brulee with Strawberries and Raspberries with Whisky Granite



Preparation method

1. Place the lemon grass and cream into a container and leave in the fridge for 2 hours.

2. Mix together the egg yolks and sugar in a bowl.

3. Place the cream in a saucepan and bring to the boil.

4. Strain the cream and remove the lemon grass.

5. Now whisk the cream slowly into the egg yolks and sugar, sit the bowl over a pan of simmering water and heat until the mixture begins to thicken, stirring all the time.

6. Divide the mixture between 4 ramekins, put into the oven pre-heated to 180 degrees Celsius and leave for approx 20-30 minutes until the brulees start to set, remove from the oven and cool.

7. Sprinkle some caster sugar over the Brulee and place under a grill until the sugar dissolves and changes colour.


For the Strawberries and Raspberries with Whisky Granite:

1. Boil the sugar, water and lime juice.

2. Chill slightly then add whisky, chill completely, transfer to freezer, leave until frozen then scrape with a fork until it resembles frozen flakes.

3. Dice the strawberries and put them into a glass with the raspberries, put some black pepper over the top and drizzle over some honey, spoon in the frozen whisky mixture and garnish with fresh mint.

Serves

Serves 4 people.


Ingredients

For the Crème Brulee:

  • 8 egg yolks
  • 50g caster sugar
  • 600 ml double cream
  • 2 sticks lemon grass, chopped and crushed

For the Strawberries and Raspberries with Whisky Granite:

  • 50g sugar
  • Juice of 2 limes
  • 150 ml good whisky
  • 300 ml water
  • 100g strawberries
  • 100g raspberries
  • Honey
  • Cracked black pepper
  • Mint

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