Head Chef, Chris Rock creates a Vanilla Creme Brulee with Raspberry Sorbet.
Recipe below or visit our website www.thewhitehorsehotel.co.uk
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1 Vanilla Pod (split)
5 Egg Yolks
10g Pistachio Nuts
1 tbsp Lemon Curd
1 scoop Raspberry sorbet
1 Biscotti Biscuit
Mint to garnish
Split the vanilla pod down the centre and with the back of the knife remove the seeds and place in to a saucepan with the cream.
Slowly bring this to simmering point, remove from the heat and allow to infuse.
In a medium sized mixing bowl, cream together the egg yolks and sugar until smooth using a whisk.
Pour the infused cream on to your sugar mix and slowly whisk this together until incorporated.
Using a fine sieve pass the brulee mix into a jug to remove the vanilla pod. Pour the mixture in a cling filmed mould and cook at 100oc for 45 minutes in a bain marie until there is just slight movement.
Place the lemon curd at the 3 o'clock position and drag this through to the other side of the plate. Sprinkle a small amount of the pistachio over the curd.
With a teaspoon of sugar sprinkle this on the brulee and caramelise until golden brown. This then sits at the nine o'clock position with the sorbet sitting next to it. Garnish with a few raspberries mint and sit the biscuit on top of the sorbet