Location Of Kemps Yogurt

Creme Brulee

There are ideas that you think and you already know how to implement them, there are ideas that you already know flavor that will have (assuming that ideas can have a taste), while others need their time to settle and to delineate the boundaries of taste and form, others know that you do not know how they should ideally be the beginning as a technical achievement. A creme brulee

know that scampi, which is not a sweet but should have a strong tendency sweet, that needs to be savory without being too salty due to burn sugar and cream to thicken, a cream that is able sea \u200b\u200bwithout exaggerating too sharp marine these hints. So a dish out of balance, a dish that could become tedious or, worse still unpleasant to any excess.

a dish that requires support outside of the pot, it may seem absurd to the aid of a slice of ham, as in this case, or even

a small fruit salad salty, I think of ripe cantaloupe or yellow apple, or watermelon in the summer.

But 'nuff said, here's how to prepare it:

1 / 2 liter cream

100 ml milk 4 eggs

10 medium sized prawns

30 grams of sugar

20 grams of sea salt 1 lemon

Maldon salt to taste chopped pistachios taste

ham pork Nebrodi black qb

Preheat oven to 150 degrees and bring to boil a pot of water. Beat the egg yolks with sugar, salt and finely grated zest from one lemon untreated (Always take care not to scratch the white). Blend the flesh of the shrimp with a little milk and cream, then strain through a fine strainer and stir the mixture of egg yolks. Bring the cream to 80 degrees and mix the compound previously obtained. Finally fill the casserole (I used the cocotte smaller than what we use to make sweet creme brulee and I filled 10) placed in a pan with high sides. Pour the boiling water into the pan

so as to cover the casserole for 3 / 4, and then inform for 40 minutes.

cooked, let cool the casserole, cover with plastic wrap and keep refrigerated.

just before serving sprinkle of white sugar, burn with the tool and sprinkle with a little Maldon salt flakes and chopped pistachio natural. Serve by placing next to a slice of ham casserole pork Nebrodi black or any other combination.

We ate this as an aperitif, bevendoci GAVI together a Montessori 1998, Tenuta La Giustiniana. The great freshness of the wine despite his 12 years and has held up admirably resisted the fatness and the trend of sweet cream, while its rich bouquet of advanced mineral notes, ripe fruit and yellow flowers (honey almost a thousand flowers) has held up and exalted without equal the aroma of marine shrimp. And there are still those who argue that white wines can not stand aging?!? O can not be combined with dishes 'important' and 'challenging' (gustatory speaking of course)??