Raspberry Crème Brûlée
Raspberry tea crème brûlée layer, for Rive Gauche dessert assembly
Ingredients
egg yolks
121 g
caster sugar
85 g
liquid cream
330 g
gelatin sheets
5 g
raspberry tea infusion
220 g
Instructions
1
Mixing
Mix the egg yolks and caster sugar, then add the cream. Mix the softened gelatin with the hot tea, then fold into the rest of the ingredients.
2
Baking
Bake for about 1 hour and 15 minutes in a convection oven at 100°C in preheated rings of 13 cm in diameter lined with cling film (about 180 g per mold, to a thickness of 1 cm).
3
Freezing
After baking, place in the freezer before removing the film; keep frozen.
