This month's edition of "Is My Blog Burning" is hosted by Donna of There's A Chef In My Kitchen. This months theme is wines and spirits which is perfect timing as I've just decanted my home-made strawberry liqueur!
I really wanted to showcase the wonderful flavour of the liqueur (intense strawberry and burnt caramel flavour), so the first thing that sprang to mind was scenting and flavouring a crème brûlée with some to create a very adult version of strawberries and cream. Unfortunately the rest of my brain kicked in at this point and I ended up almost drowning in ideas ranging from boozy trifles to layers of strawberry and white chocolate mousse.... Eventually I came full circle last night and settled upon the crème brûlée.
The liqueur flavour was very subtle, just gently scented and flavoured which worked perfectly with the explosions of flavour from the sliced berries. The berries managed to soak up quite a lot of additional flavour from the liqueur (I felt obliged to taste them before macerating them, and afterwards too!) so they were particularly good. Unfortunately the berries all floated to the top once the custard was poured in which spoilt the look a little; next time I'd be tempted to halve the sugar and weigh down the berries with a spoonful of strawberry conserve. All in all, a successful experiment!
Strawberry Liqueur Crème brûlée
Serves 2
1/2 pint fresh strawberries
2 tablespoons strawberry liqueur
2 large egg yolks
2 tablespoons caster sugar
200ml double cream
1/4 teaspoon vanilla extract
Demerara sugar
Preheat oven to 160C/Gas Mark 3.
Place two ramekins in a roasting pan.
Clean, hull and quarter the strawberries. Place them in a bowl with the liqueur and leave them to macerate for 15 minutes. Drain juice into a bowl and save.
Meanwhile, heat the cream to boiling point and leave to cool for 5 minutes.
In a bowl, lightly beat the yolks with the sugar and vanilla extract. Try not to generate too much foam. Slowly whisk in the warm cream and reserved liqueur.
Strain through a fine sieve into a jug (this removes any foam generated and also any stray bits of egg whites).
Evenly divide the strawberries between the ramekins and press down firmly. Pour cream over gently. The strawberries will probably float up to the top no matter how firmly you've pressed them down.
Pour boiling water into the roasting pan half-way up the sides of the ramekins and bake for 45 minutes. Remove from pan and cool completely. Refridgerate overnight.
At serving time, sprinkle the demerara sugar on top and caramelise with a blowtorch for a few minutes until melted.
Garnish with a strawberry and serve.
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Comments
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Creme brulee. Mmmm... Have you posted your strawberry liqueur recipe?
1. Posted by Kitchen Chick on November 20, 2007
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Another gorgeous creation! This looks delicious and it's a very unique idea. I'm looking forward to trying this or something like it (maybe will experiment with a different fruit) sometime.
2. Posted by Linda on November 20, 2007
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That looks great Angela. What could be better than strawberries and cream :)
I hope you don't mind me asking any of you for some advice but I have been having macaron cravings lately and since I don't really feel buying them (making them is half the fun) I've been trying to perfect them myself. I've tried three different recipes so far. The problem Is none of the recipes I tried developed feet. I'm thinking it's something with my technique rather than the recipes, but I just can't pin point what I'm doing wrong. I'm leaving them out before baking so it can't be that. Could the texture of the ground almonds or overbeating the whites have something to do w;ith the lack of feet? Can anyone help me, I'm desperate? Why aren't my macarons developing feet?
3. Posted by Barbara on November 20, 2007
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That looks, and sounds, absolutely wonderful!
4. Posted by Fae on November 20, 2007
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Angela,
this looks and sounds gorgeous!
wonderful recipe.
and congrats on the strawberry liqueur... that's deserving of a toast in itself ; )
heh. and I REALLY like the idea of strawberries with white chocolate mousse... now, see what you have done ; D
5. Posted by Renee on November 20, 2007
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Angela, this is devine! And the strawberries floating to the top hardly spoiled the look. I have been waiting for you to decant that liqueur to see what you would do with it and as usual you did not disappoint! Great IMBB entry!
6. Posted by Jennifer on November 20, 2007
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Don't stop now.... ! We'll wait for the trifle!!!
This looks (and sounds) so deliciously indulgent. Well done!
7. Posted by Donna in Harrisburg on November 20, 2007
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could you perhaps share the recipe for the banana & rum, it sounds very interesting... and is there a way to make ice cream sans the usual ice cream maker? i wanted to get one, but then i was thinking how did they make ice cream before the machine was invented? hmmm... lol.
8. Posted by testypea on November 20, 2007
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Mmm creme brulee - and with strawberries - it does sound de-lish! Just read the intro on the strawberry liqueur as well - had a late abundance of strawberries coming at me the other day, but made jam - ah nuts! Will have to wait for next season, but will definetly try both liqueur and creme brulee then! Ah the taste of summer...
9. Posted by ZarahMaria on November 20, 2007
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Hi Kitchen Chick - the original post (with recipe) for the strawberry liqueur can be found here: http://www.aspoonfulofsugar.net/blog/2004/06/strawberry_liqueur_the_beginning.html Enjoy!!
Hi Linda - thanks very much :) I think you could have a lot of fun playing with different fruit & liqueur combinations. Apricots and Amaretto spring to mind immediately!
10. Posted by Angela on November 20, 2007
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Hi Barbara - sorry to hear about your macaron woes. Have you tried the Pierre Herme recipe for chocolate macarons? My first thought would be that there is perhaps too much air left in the macarons after piping them out. Herme's recipe instructs you to briskly rap the baking sheet (complete with macarons) on the counter to remove excess air before leaving it to sit uncovered to dry out. I forgot to do this step when I made Nigella's pistachio macaroons and ended up with very squidgy macaroons which did not have feet. In contrast, the Herme recipe macarons had beautiful feet! Hopefully this will fix matters.
Hi Fae - Thank-you!!
Hi Renee - I know... the idea of strawberries and white chocolate mousse is fab! I would have made it, but I couldn't find the book with the _best_ chocolate mousse recipe. I seemed to remember that the author had you do something special when incorporating liqueurs. Once I got my mind fixed on that recipe no others would do. Still can't find the book :/
Hi Jennifer - Thanks! I'll be posting a picture of the liqueur later on in the week. It's developed a wonderful rosey red colour. I'm quite proud of it!
Hi Donna - Thank-you! I'm sure I'll have a go at making individual trifles with the liqueur at some point. Maybe Christmas? Thanks for coming up with such a great IMBB topic.
11. Posted by Angela on November 20, 2007
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Hi Testypea - I'll probably make the banana & rum gelato fairly soon, hope you can hold out! (It's a Marcella Hazan recipe.) Making ice-cream without an ice-cream maker is fairly simple but will not yield such smooth results. You need the ice-cream maker to beat continuously whilst freezing to ensure that you get tiny crystals forming. Oh, I do have a very basic non-stirring recipe (alas, without picture) lurking somewhere. Search for lemon or lemon ice-cream. It works due to the massive fat content of the double cream.
The "still-freezing" technique just has you pour the chilled custard/liquid into a freezerproof lidded tub; freeze for about an hour; whisk the slightly frozen custard; refreeze for an hour; whisk again; and repeat a few times. I've never had great results with this technique but I know quite a few people who happily make ice-cream like this.
If you have a large freezer then I'd happily recommend the Phillips Delicia (sp?) or the Magimix model of frozen-cannister ice-cream makers. I'd love a Gaggia Gelateria, however, I simply don't have the counter space to have one sitting out permanently. Plus, it would be too tempting!
Hi Zarah - jam is good too! And you can eat it every day without wondering if you're developing a worrying habit ;) I loved your chocolate truffles by the way!
12. Posted by Angela on November 20, 2007
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The recipe I used I got from the link you provided, I think it was epicurius. It was as close as the Herme recipe as I was gonna get. I would have liked to use the recipe you posted but I don't have a scale and I was afraid to round off. I tried the American version of the Nigela recipe but didn't care for the texture. Mine were similar to yours in that they had a squishy texture, not like the profesional macarons. The second recipe I tried had a perfect texture, that crunch on top and chewy inside but unfortunately no feet.
I did bang the heck out of the baking sheet before letting the macarons sit ,so I'm not sure if that was the problem. I guess I'll keep trying. I't s just so frustrating. Why do I have to be such a perfectionist? ;)
I think I'll invest in a kitchen scale and while I'm at it I should probably invest in a chicke seeing that I've been going through eggs like crazy.
I really appreciate your input Angela. Thank you so much.
13. Posted by Barbara on November 20, 2007
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Wow Ang, that looks sooo nice! :)
Yumm
Glad to see the anxious hovering outside the oven was all worth it! :)
14. Posted by Neighbour of Teh Hoors on November 20, 2007
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yeepee! in the meantime i'll be snooping around for an ice cream maker. thanks for responding to my comments!
15. Posted by testypea on November 20, 2007
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That looks amazing! Please blog that liqueur recipe; sounds tasty.
16. Posted by Leah on November 20, 2007
I found a reference for the Strawberry Liqeuer referenced as being found under the following web link
http://www.aspoonfulofsugar.net/blog/2004/06/strawberry_liqueur_the_beginning.html
It no longer is functional. Is there some way I can get a copy of this recipe or a current link to use? I would be most appreciative
17. Posted by Dick Garofalo on March 8, 2008