This month, we’re bringing a touch of Royal Madikwe decadence to your home kitchen with our orange crème brûlée, delicately infused with citrus zest and paired perfectly with a crisp, golden hazelnut biscotti. It’s a dessert that celebrates balance—creamy and rich, yet light and fragrant. Whether you’re entertaining guests or simply indulging in a moment of sweetness, this recipe is a treat to savour.
For the orange crème brûlée (makes 8):
Equipment required:
- whisk
- mixing bowls
- blow torch
- ramekins
- deep baking tray
Ingredients:
- 1 cup milk
- 2 cups cream
- 1/2 cup castor sugar
- 2 orange zest
- 6 egg yolks
- 1/2 tsp vanilla essence
Method:
- Heat cream, milk and orange zest.
- Whisk the sugar and egg yolks until pale and creamy.
- Slowly add the heated mixture to the egg mixture.
- Pour into ramekins.
- Place in a deep baking tray, and fill with hot water almost halfway.
- Cover with foil and bake at 100°C for 45 minutes to 50 minutes
- Remove the tray from the water and place in the fridge
- Once cooled dust with castor sugar and use a blow torch to gently caramelize the sugar.
For the hazelnut biscotti:
Ingredients:
- 125g flour
- 90g sugar
- 39g butter
- 2,5ml baking powder
- 1/2 lemon grated
- 1 egg
- 60g hazelnuts
Method:
- Place the dry ingredients in a bowl and rub in the butter.
- Add the eggs and mix well.
- Add the nuts and shape into sausages.
- Bake at a moderate oven at 160?C for 15 - 20 minutes. The biscotti must still be soft enough to slice.
- Slice them and lay them flat on a baking sheet and place back in the oven at a low temperature of 100°C for 1-2 hours or until they are dry and golden.
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