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Crema catalana with licorice

February 15, 2012 Leave a comment
Lakritsilla maustettu crema catalana © Hanna Stolt

Crema catalana with licorice

Sama annos

Same portion :)

As mentioned, I recently made some crema catalana spiced with licorice. It tasted yummy and a little bit like gingerbread cookie dough. This recipe will leave you with 4 egg whites which you can use to make some meringue if you like. I found this recipe in the Finnish magazine Glorian ruoka ja viini (1/2012) (in English: Gloria’s food and wine).

6 portions

  • 3 dl whole milk
  • 1 dl double cream
  • 80 g licorice candy
  • ¼ tsp ground clove
  • 4 egg-yolks
  • 1 ½ dl granulated sugar
  • 2 tbsp corn starch (flour)
  • 1 dl double cream

Sugar topping

  • ca ¾ dl granulated sugar
  • ca ¾ dl cane sugar

Measure the milk and 1 dl of double cream into a saucepan.

Cut the licorice into very small pieces so that they will easily melt into the milk-cream. Heat the milk-cream mixture so that it almost boils and stir it simultaneously so it doesn’t burn on the bottom. Take the saucepan off the stove and cover it with a lid. Let the licorice melt in for approximately 2 hours.

Strain the licorice milk through a sieve and pour it back into the saucepan. Season with ground clove.

Whisk the egg-yolks and sugar into a light foam. Heat the licorice milk a little. Whisk in the egg-yolk foam.

Mix the corn starch with 1 dl of double cream. Pour the mixture into the saucepan and mix it well with the licorice milk. Boil the mixture quickly on low heat, stirring constantly.

Pour the mixture into small ramekins. Lift the ramekins onyo a larger oven-proof dish and pour boiling water into the larger dish so that the water covers the ramekins half-way. Bake for about 1 hr in 135 °C.

Let the pudding cool down in room temperature for 1 hr and then refrigerate them for at least 3 hrs.

Just before serving the dessert, take out the puddings into room temperature. Sprinkle sugar on top of the pudding and toast the sugar surface quickly with a gas burner.

Ps. You don’t have to bake the crema catalana, that’ll just leave the structure more loose.

Meringue

February 15, 2012 1 comment
Marengit © Hanna Stolt

Meringue

I just made my first successful batch of meringue! I can’t believe how easy it was after so many no-so-successful attempts. I made some crema catalana earlier and was left with 4 egg whites so I decided to give this recipe a go. I’m now very thankful I did! (I’ll be posting the crema catalana with licorice a little later on, it was yummy too). I found the original recipe in a Finnish blog called Punavuori Gourmet. Punavuori is a part of town in Helsinki, Finland :) I changed the original amounts a tiny bit but the recipe’s really not all that long.

ca. 50 meringues

  • 4 egg whites
  • 2,5 dl fine granulated sugar

Whip the egg whites in a mixer so that you’ll have the time and energy to whip it into a really thick and shiny white foam. Add the sugar little by little. Then you can just use e.g. a spoon to make small round “meringue kisses” on the oven plate. Bake in 120°C for approximately 1 hour and 20 minutes. The meringues should be dry and light when they’re done.

Kovaa ja kiiltävää vaahtoa sen olla pitää © Hanna Stolt

Whip the egg whites and sugar so until it forms a very thick and shiny foam

Puristetaan haluttuun malliin pellille ja uuniin.. © Hanna Stolt

In the oven they go!

Valmiit marengit © Hanna Stolt

Meringues all ready to be eaten :)

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