strawberry brulee

hey! i can introduce you to my new favorite dessert now. it's strawberry brulee!

for all this time, i've been extremely in love with creme brulee and panna cotta. both desserts are really into my taste. yes, i don't have any defense to cream. i love creme brulee because of its caramelized sugar surface and the reason why i love panna cotta is because of its light and refreshing taste. i have never imagined what kind of dessert will it be if i fuse those two desserts together. well today, i got the answer!

i can't promise you that strawberry brulee is as light as panna cotta or as creamy as creme brulee. one thing i'm so sure is that i really really fall into it. it is refreshing, not too light, and not too heavy. perhaps some of you might already think that strawberry brulee is just a creme brulee recipe with panna cotta's strawberry sauce, it may look like that but the creme mixture differentiate it. it's not the usual creme brulee recipe that we use, a recipe that needs egg yolks, this time no yolks involved. it just need creams.

i got this recipe from one of my favorite desserts cookbooks. the original recipe uses raspberries instead of strawberries. as a matter of fact, i think we can replace the raspberry with other refreshing fruits we like, for example like other berries, orange, kiwifruit, mango, peach, apricot, cherry, etc. those fruits sure are refreshing enough in the middle of summer or hot weather. so, why don't you try it?

Strawberry Brulee
modified from 'Easy Desserts'
serves 4 ramekins

250 gr strawberries, hulled and quartered
1 tbsp lemon juice
2 tbsp strawberry jam
1 tbsp granulated sugar
1 tbsp light rum
125 ml creme fraiche
125 ml double cream, lightly whipped
2 tsp vanilla essence
2 tbsp icing sugar
6 tbsp caster sugar
whole strawberries, to decorate

direction:

1. put the strawberries, lemon juice and sugar into a saucepan and stir over a low heat for about 5 minutes until they start to soften. remove from the heat, stir in the jam and rum, then divide between 4 ramekins.
2. preheat the grill to hot. in a bowl mix together the creme fraiche, whipped cream, icing sugar and vanilla essence. spoon the mixture over the strawberries and level the surfaces. sprinkle the caster sugar over the top, allowing 1.5 tbsp per ramekin.
3. cook under the preheated grill, as close to the flames or element as possible, for 2-3 minutes, until the sugar caramelizes. remove from the grill, decorate with whole strawberries and serve immediately.
4. alternatively, to serve chilled, leave to cool to room temperature, then cover with clingfilm and place in the refrigerator to chill for 3-4 hours.

what happened in my kitchen?

• personally, i love this dessert to be eaten when its cold. it will be more refreshing.

that's all for today i guess, i'll come up soon with another recipe..
thanks for reading people, have a good day! :)