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  2. Rosewater creme brulee with pomegranate poached pears

Rosewater creme brulee with pomegranate poached pears

0.75 h 4 raciones
Difficulty: 
Alta

Ingredients


CREME BRULE
16 egg yolks
125gr of sugar
750 ml milk
250 ml creme
½ vanilla pod or ½ a teaspoon of vanilla extract
2 spoons of rose water or strong essence taste
THE PEARS
4 pears
250 ml red wine
500 ml pomegranate juice
250 ml water
150gr of sugar (or to taste)
2 whole cardamom seeds
2 cloves
½ a teaspoon cilantro seeds
THE KADAIF TUILLE
400 gr of kadaif dough
100 gr melted butter
100 gr sugar
A pinch of salt.

METHOD 

 

CRÈME BRULE

1. Mix the egg yolks with the sugar. 
2. Mix the milk cream and vanilla and the rose water .
3. Mix all together.
4. Line up with cling film  a ½  gastronome which is at least 2 cm high ( this will make it easy to release cream when frozen).
5. Pour the cream into the lined up gastronome, the cream will give approx 2 cm of depth.
6. Cook in Bain Marie at 150 degrees. 
7. When frozen take pop out the frozen creme brulee block and with the use of a cutting ring scire out 6 -8 cm in diameter circles. Wrap each one in cling film and keep frozen till use.
 
THE PEARS 
 
1. Peel the pears , cut in half and discard the seeds.
2. Place all the ingredients in a small pot and add the pears. 
3. Place a small lid or a round parchment paper on top to avoid from the pears floating.
4. Cook on low heat till the you can pick through with a small knife , make sure they are still a little al dente, set to cool in the poaching liquid for at least 2 days.
5. Cut each pear into 4 segment form.
 
 
THE KADAIF TUILLE 
 
  1. .Place the melted butter with the sugar and salt in a bowl.
  2. Gently mix the kadaif hairs in the butter to well cover them.
  3. On a baking sheets or silicon form 4 full circles of approx 8cm diameter and 5 mm thick. 
  4. Brush with the a little melted butter and sprinkle a little more sugar in top.
  5. Bake at 180 c till golden brown.
  6. To finish the dish.
  7. Place the pears at the bottom of the plate in a fan shape , place on top of them the kadaif tuile .
  8. Sprinkle demerara sugar on a creme brulee disc and caramelise with a bruner.
  9. Place the creme brulee on top the tuile.
  10. Garnish as desired- i like to add roasted pistachio, and a touch of honey creme anglaise.
 
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