|
This Catalan specialty is similar to crème brulee.
The sweetness of the cream contrasts with the acidity of the fruit, and
with the crispy topping it tastes sublime.
Serves 2 Prep time: 10 minutes Cooking time: 20-25 minutes
Ingredients
• 150ml red wine
• 50g stoned ‘ready to eat’ dried prunes
• 30g caster sugar
• 200ml double cream
• 2 egg yolks
Instructions
• Simmer the red wine with the prunes and log of the sugar in a small pan
until the wine has become syrupy and the prunes are completely soft. This should
take 15-20 minutes.
• Divide the mixture between two small soufflé dishes or ramekins
or use one medium-sized dish
•Bring the double cream to the boil with 5g
of the sugar, remove from the heat
and then quickly whisk in the egg yolks. Return to a very gentle heat and cook,
stirring constantly for 3 minutes.
• Take the saucepan off the heat and
pour the cream mixture over the prunes until you reach the rim of each dish.
Leave to cool and then refrigerate
for at least 30 minutes, which will allow the cream to thicken.
• Sprinkle the remaining sugar over the top of each pot. Caramelise
the sugar with a cook’s blow torch or by placing the dishes under a very
hot grill for
2 minutes until it begins to bubble and turn golden. Leave to cool before serving
to allow the sugar to harden.
|
