Crème Brulée

There are delicious desserts, and there is Crème Brulée… which heavenly sweet, which taste that drive our deepest imaginable places of our mind, every spoonful of Crème Brulée is a new discover of once unknown pleasures.

You will need (for 10 bowls):

• 1200ml (40oz) double cream
• 2 vanilla pods
• 12 egg yolks
• ½ cup caster sugar
• Brown sugar to burn

 You will also need:

• Oven tray
• Wooden spoon
• Whisker
• 10 dessert bowls
• Kitchen cloth
• Burner/Torch

How to do:

1) Pre-heat the oven to 150ºC (302ºF)

2) While the oven gets is temperature, pour the cream and the vanilla pods into a saucepan, medium heat until scalding;

3) Reserve;

4) Beat/whisk the egg yolk with the sugar for +/- 3 minutes, until you get a white creamy paste;

5) Combine the hot mixture with the creamy paste, stir until they stay together;

6) Pour the new mixture into dessert bowls;

7) In an oven tray place the kitchen cloth filling all the base/bottom;

8) Place the bowls on top of the cloth in the oven tray;

9) Fill, without covering the bowls, the oven tray with warm water (you are preparing a Bain Marie);

10. Place the oven tray, with the cloth and the bowls in Bain Marie into the pre-heated oven for 40 minutes (150ºC/302ºF).

11) Cool in the refrigerador;

12) Before serving, cover the mixture in the bowl generously with brown sugar and burn it with a kitchen torch.

Remember: In order to obtain a crispy cover that resembles like glass when you spoon it, burn a second brown sugar layer.

Lime/Lemon Delight

And now something different… When the main course is sweeter I suggest you a sour dessert.

You will need:

500ml (16,91oz) whole cream (if you what it real sour use a fat sour cream)

1 lemon

1 lime

100g (0,22lb) sugar

6 crackers

1 espresso coffee

How to do:

1) Dip 4 crackers into the coffee and place them in the bottom of four bowls;

2) In a blender pour in the whole cream, sugar, juice from 1 lemon and juice from 1 lime, blend it until you get a creamy mixture;

3) Pour the mixture into the bowls;

4) Crush 2 crackers and sprinkle them on top of the bowls;

5) Garnish with lime zest;

6) Cool it before serve.

Fast Chocolate Mousse

Today we bring you a chocolate mousse. You want something sweet for the after meal, but do not feel like having much work, so here is a very fast chocolate mousse, without having to resort to powders…

You will need:

• 100g (0,22lb) dark chocolate (at least 70% cacao)
• 250ml (8,45oz) double cream
• 50ml (1,69oz) whole milk
• 2 tbsp Cointreau (or other orange liquor)
• 1 egg
• 50g (0,11lb) brown sugar
• +/- 3 crackers

How to do:

1) Break the chocolate into tiny pieces. Reserve;

2) In a small pan heat the 125ml (4,23oz) of double cream and 25ml (0,85oz) of whole milk;

3) When boiling pour the egg yolk, mix for a while and turn off the heat;

4) Melt the chocolate in the mixture, whisking it lightly;

5) In a large bowl pour some ice or iced water, in that bowl place a smaller one where you will pour the chocolate mixture obtained previously. Add the remaing milk and cream, and the Cointreau. With an electric mixer, beat until it becomes creamy, remove the bowl from the cold water;

6) Beat the egg white to meringue, adding the sugar spoon by spoon;

7) Mix the meringue into the previously obtain mixture;

8) Pour into individual serving bowls;

9) Sprinkle with crushed crackers.

Remember: If you pour the final mixture into iced bowls the result will be even better. So when starting the recipe place some bowls into the freezer.