recipe for Griottines Creme Brulee has been reproduced
courtesy of www.keylink.org
You won't need two bites at the cherry with these delicious
morsels! New to the UK they make for a unique Christmas
present or speciality gift idea - Griottines - high
quality Morello cherries steeped in Kirsch or Cointreau,
for the ultimate in gourmet dining.
These ruby red gems are produced in France using a
special type of Morello cherry - the Oblachinska - found
only in the Balkans. Glacé cherries they are
not! To conserve the unique flavour and physical characteristics
of the fruit, the first maceration of the cherries in
liqueur takes place within six hours of picking. After
rigorous sorting, grading and de-stoning the Morello
cherries are steeped in different liqueurs for successive
macerations over a six month period based on a secret
recipe and age-old traditions. The last maceration provides
the final touch of Kirsch, which is the hallmark of
Griottines, or Cointreau for a discerning alternative.
The Kirsch or Cointreau infused Griottines and their
liqueur have a 15% alcohol content.
Griottines are suitable for a wide range of sweet or
savoury recipes and make stunning additions to cocktails.
A new recipe booklet containing 13 recipe ideas and
serving suggestions comes free with every purchase.
Think luxury trifle, black forest cake, chocolate roulade,
smoked fish, ham, duck or melon with Griottines to name
but a few ideas. Griottines are also delicious eaten
simply on their own, or with ice cream for a quick and
simple, yet impressive gastronomic dessert.
They make ideal gifts for friends and family and come
in 35cl jars or packaged in elegant, red gift boxes
for more premium appeal. Griottines are 100% natural
and can be bought from delicatessens, fine food shops,
farm shops or online at www.griottines.co.uk
for Griottines Creme Brulee
100g egg yolk
500ml double cream
1 vanilla bean
Sugar to caramelise
to make Griottines Creme Brulee
Oven to110°C / Gas Mark ¼
the cream into a scaucepan. Split the vanilla pod
lengthways and scrape the seeds into the cream. Chop
the empty pod into pieces, and add to the cream.
the cream to boiling point, then reduce the heat and
simmer gently for five minutes.
a heatproof bowl, beat the sugar and egg yolks together
until pale and fluffy. Bring the cream back to boiling
point. Pour it over the egg mixture, whisking continuously
the mixture through a fine sieve into a large jug
and then use to fill six ramekins or crème
brulee dishes to about two thirds full. Add approximately
6 - 8 Griottines per ramekin.
the ramekins into a large roasting tray and pour in
enough hot water to come halfway up their outsides
(this is called a bain marie).
the bain marie onto the centre shelf of the oven and
bake for 1 hour and 30 minutes, or until the custards
are just set but still a bit wobbly in the middle.
the ramekins from the water and set aside to cool
to room temperature.
ready to serve, sprinkle one level teaspoon of caster
sugar evenly over the surface of each crème
brulee, then caramelize with a blow torch or under
Makes 6 to 8
with permission of Keylink