Rhubarb and Meringue Creme Brule

Crème Brule recipe (Paul Bocuse)

ingredients 
•    16 Egg yolks              
•    1 cup Caster sugar        
•    1.2 lt  Cream                 
•    1 Vanilla pod scrapped

method
1.    Heat cream with vanilla pod  in small pot(do not boil)
2.    Combine yolks and sugar slowly with whisk
a.    (no air bubbles)
3.    Pour cream into yolk mix and stir slow
4.    Strain  slowly thru sieve  (no air bubbles)
5.    Pour mix into cups slowly and place cups into water bath (bain marie)
6.    Cover with foil
7.    Bake at 150 Celsius approx 20 mins – 1 hour till just set
8.    Remove and cool to fridge temperature .cover only when cold

Rhubarb compote

ingredients
•    Rhubarb  cleaned and diced 3 parts
•    Caster sugar                          1 part

method
Dice rhubarb and place in a small pot with caster sugar with the ratio 3parts rhubarb:1 part sugar.Place on low heat  and slowly bring to simmer .Do not stir .cool and reserve for later use

Italian Meringues

ingredients
•    4 Egg whites      
•    300 g Caster sugar    
•    100 mls Water    

         
method
1.    Place water into small stainless steel pot, and then pour sugar into centre of water. Place pot on stove on high heat till sugar dissolves and reaches 121 deg Celsius(use sugar thermometer)
2.    Place egg whites in Kitchen Aid Mixer fitted with balloon whisk and wait for sugar to reach temperature
3.    When sugar is ready turn on Kitchen Aid to high speed whisking whites .Carefully pour cooked syrup into whisking bowl quickly and continue to whisk on high till whites whip to stiff peaks. (approx 5 mins)
4.    Place Italian meringue into clean piping bag fitted with a star nozzle and reserve for later use in fridge. May be made ahead of time and keep for 6 hours
 
Assembly

• Place crème brule on small side plate
• Pipe meringue onto brule with a fancy design leaving room for a spoon of compote. Burn using a torch
• Spoon rhubarb into center and serve

EQUIPMENT FOR PRODUCTION AND ASSEMBLY
Production
 

• Medium sized 2 litre sauce pan
• Balloon whisk
• Stainless steel bowl[or porcelain bowl]
• Electronic scales
• Metric Measuring pouring jug
• Strainer
• Porcelain cups [140ml]
• Deep stainless steel tray
• Plastic container {for reserving egg whites]
• Tablespoon .teaspoon measurements
• Pastry scraper
• Clingfilm
• Tea towel
• Plastic spatula
• Kitchen spoons   

Assembly
 

• Italian meringue =Piping bags, Star nozzle, Blow torch/butane gas
• rhubarb compote = table spoons
•  Assembly = Food safe plastic gloves
• Brule        = Porcelain bowls
• Guest        = Serving spoons
• Under plate  for serving
   
  Glossary of terms and abbreviations
   
  Brulee  (French)    a word literally meaning ‘burnt’ used in various ways to describe ingredients, dishes etc .in French cookery.
   
  Compote  (French)   a preparation of fresh or dried fruit either cooked whole or in pieces in sugar syrup.
   
  bain-marie (French)  a hot water bath used to cook food  or keep food hot .It aids in gentle and  even cooking.
   
   Meringue (French)  a pastry item made from stiffly beat egg whites and sugar.          
   
   
  Mls    Measurement in millimeters.
   
   
   
   

  For more info contact Chef Michael on 0415 225 585