Crème Brûlée, Basil Sauce
Crème brûlée, basil sauce with softness flavour and saltiness of salted eggs, creamy sauce is the perfect dessert
Ingredients
For sauce
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Lime Zest 4.0 g
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Sugar 145.0 g
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Basil 40.0 g
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Water 225.0 ml
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Cacao powder 40.0 g
For crème brûlée
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Egg yolk 120.0 g
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Sugar
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Brown Sugar 10.0 g
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Coconut 160.0 g
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Salt 2.0 g
For gelee
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Gelantine 40.0 g
Preparation
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For sauce
- Simmer water and sugar.
- Blend lime zest, basil andKnorr Lime Powder.
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For crème brûlée
- Blend egg yolks, sugar, brown sugar and salt in the bowl.
- Add in coconut, white sauce and keep stirring.
- Bake for 30 mins in 80 degrees oven, keep cool when serve.
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For gelee
- In medium heat, cook Knorr Ketchup and sugar for 5 mins. Then put gelatin and continue to mix.
- Keep cool.
