Recipe: Rose Creme Brulee With Fresh Figs

Image source: Photographer VC Media

Finish you summertime entertaining on a sweet note with Matt Golinski’s rose creme brulee with fresh figs.

Ingredients

  • 6 egg yolks
  • 500ml cream
  • 2tbs dried organic rose petals
  • Zest of 1 lemon
  • 1 vanilla bean, split and scraped
  • 90gm castor sugar
  • Extra sugar to caramelise tops
  • 6 figs, cut into wedges

Method

  • Pre-heat the oven to 120°C.
  • Place the cream, vanilla bean, rose petals and lemon zest in a medium saucepan and heat to just below boiling point. Allow to cool slightly.
  • Whisk together the egg yolks and castor sugar and slowly whisk in the cream.
  • Pass through a fine sieve.
  • Divide the mixture between 4 brulee dishes and place into a deep-sided baking tray.
  • Pour boiling water into the tray to come halfway up the dishes.
  • Bake for 45 minutes at 120°C or until just set.
  • Remove the Crème Brulees from the tray and chill until completely cold.
  • Sprinkle the tops generously with sugar and caramelise using a blowtorch.
  • Divide the wedges of fig between each and serve immediately.

Serve with a selection of wines, chosen by IN Noosa Magazine writer Tony Cox.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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