Setelah absent Tantangan KBB #20: Kue Tradisional - Kue Bangket bulan November lalu, awal tahun 2011 ini saatnya Mama Shifa "bangkit". Yup... I'm back...
Tantangan KBB awal tahun ini adalah Creme Brulee. Blog KBB menjelaskan pengertian Creme Brulee menurut Wikipedia: Crème brûlée (crème brulée in L'Orthographie 1990) (French for "burnt cream"; pronounced /ˌkrɛm bruːˈleɪ/ in English, [kʁɛm bʁyle] in French), also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold.
The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, or other fruit.
-Wikipedia-
Resep yang digunakan Resep Rhubarb Creme Brulee
Source: Jamie Oliver: The Naked Chef 2
Serves 6
300g fresh rhubarb
3 Tbs caster sugar
2 vanilla pods
300ml double cream
200ml full fat milk
8 egg yolks (cuma pakai 4 kuning telur)
80g sugar
Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.
Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb. Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre (saya panggang selama 1 jam).
Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar (saya gunakan gula pasir yang dihaluskan dengan grinder) and caramelize under a very hot grill or using a kitchen blowtorch (saya gunakan oven, api atas suhu 180-200 derajat Celcius). Lovely.
Setelah icip Rhubarb Creme Brulee ini dijamin lidah serasa dimanja kelembutan nan mewah. Rasanya lengkap, yaitu delicate rich vanilla custard, refreshing Rhubarb yang slightly sour, dan bitterness dari karamel. Bahasanya nyampur-nyampur... ya pokoknya begitulah.. cuma lidah yang bisa mengungkap rasa kelembutan & kesegaran Creme Brulee ini. Sayangnya My dearest Honey (Satrio) gak bisa ikutan makan Dessert yang satu ini. He has less salt, less fat, less cholesterol diet.
Btw, have you seen the new Photo badge up there ??? Yes, It's a badge of KBB FPI (Fantastic Photo Image). Kata Mba Arfi Bu Ketua: "mulai January 2011, KBB akan menyerahkan logo KBB Fantastic Photo Image, untuk mereka yang foto2nya ciamik dikala laporan"..Wuih siapa sangka..semakin semangat belajar moto nih
Tantangan KBB awal tahun ini adalah Creme Brulee. Blog KBB menjelaskan pengertian Creme Brulee menurut Wikipedia: Crème brûlée (crème brulée in L'Orthographie 1990) (French for "burnt cream"; pronounced /ˌkrɛm bruːˈleɪ/ in English, [kʁɛm bʁyle] in French), also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold.
The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, or other fruit.
-Wikipedia-
Resep yang digunakan Resep Rhubarb Creme Brulee
Source: Jamie Oliver: The Naked Chef 2
Serves 6
300g fresh rhubarb
3 Tbs caster sugar
2 vanilla pods
300ml double cream
200ml full fat milk
8 egg yolks (cuma pakai 4 kuning telur)
80g sugar
Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.
Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb. Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre (saya panggang selama 1 jam).
Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar (saya gunakan gula pasir yang dihaluskan dengan grinder) and caramelize under a very hot grill or using a kitchen blowtorch (saya gunakan oven, api atas suhu 180-200 derajat Celcius). Lovely.
Setelah icip Rhubarb Creme Brulee ini dijamin lidah serasa dimanja kelembutan nan mewah. Rasanya lengkap, yaitu delicate rich vanilla custard, refreshing Rhubarb yang slightly sour, dan bitterness dari karamel. Bahasanya nyampur-nyampur... ya pokoknya begitulah.. cuma lidah yang bisa mengungkap rasa kelembutan & kesegaran Creme Brulee ini. Sayangnya My dearest Honey (Satrio) gak bisa ikutan makan Dessert yang satu ini. He has less salt, less fat, less cholesterol diet.
Btw, have you seen the new Photo badge up there ??? Yes, It's a badge of KBB FPI (Fantastic Photo Image). Kata Mba Arfi Bu Ketua: "mulai January 2011, KBB akan menyerahkan logo KBB Fantastic Photo Image, untuk mereka yang foto2nya ciamik dikala laporan"..Wuih siapa sangka..semakin semangat belajar moto nih
