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Desserts
Strawberries Marinated in Balsamic Vinegar
Classic Creme Brulee
Strawberries Marinated in Balsamic Vinegar:
Ingredients:
-
2-3 big pints
of strawberries, sliced if large
-
5 tablespoons
sugar to taste
-
10 tablespoons
balsamic vinegar
-
1 vanilla
bean, scored lengthwise and seeds removed
-
14 oz
mascarpone cheese
-
4 or 5 leaves
of fresh mint or basil, finely sliced
Directions:
Pinch the stems off of the strawberries and place in a bowl and
scatter generously with sugar followed by the balsamic vinegar.
Stir to coat well and marinate for up to 2 hours. Mix the
vanilla seeds with the mascarpone cheese and sweeten to taste
with sugar. Place a big lob of mascarpone on a plate covered
with a generous heap of strawberries and the tasty balsamic
juice. Garnish by scattering the mint or basil over the top.
Classic Creme Brulee:
Ingredients:
-
Eight egg
yolks
-
1/3 cup
granulated white sugar
-
2 cups heavy
cream
-
1 tsp. pure
vanilla extract
-
1/4 cup
granulated white sugar (for the caramelized tops)
Directions:
Preheat oven to 300 degrees.
In a large bowl, whisk together egg yolks and sugar until the
sugar has dissolved and the mixture is thick and pale yellow.
Add cream and vanilla, and continue to whisk until well-blended.
Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among six ramekins
or custard cups. Place in a water bath and bake until set
around the edges but still loose in the center, about 40 to 50
minutes.
Longer baking time will be required for larger deeper ramekins.
Remove from oven and leave in water bath until cooled.
Remove cups from water bath and chill for at least 2 hours or up
to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar over
each custard. For best results, use a small hand-held
torch to melt sugar. If you don't have a torch, place
under the broiler until the sugar melts. Re-chill custards
for a few minutes before serving. Serves 6. |
