SERVES 4 // PREP TIME 40 MINS // COOK 45 MINS (PLUS REFRIGERATING, COOLING, INFUSING, CHILLING)
Rosemary enhances the flavour of the vermouth and is complemented by the sweetness of white chocolate in the crème pâtissière. Add extra rosemary if you prefer a more intense flavour.
375 gm butter puff pastry sheet (see note) Icing sugar and rosemary flowers, to serve
ROSEMARY AND SWEET VERMOUTH CRÈME PÂTISSIÈRE
700 ml thickened cream
1 rosemary sprig
2 tsp vanilla bean paste
130 gm white chocolate, finely chopped
120 gm caster sugar
5 egg yolks
20 gm each cornflour and plain flour, sieved
60 ml sweet white vermouth
2 titanium-strength gelatine leaves
BLUEBERRY SAUCE
300 gm frozen blueberries
300 gm caster sugar
150 ml sweet white vermouth
هذه القصة مأخوذة من طبعة March 2022 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة March 2022 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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