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
-
Lime Zest 4 g
-
Sugar 145 g
-
Basil 40 g
-
Water 225 ml
-
Cacao powder 40 g
For crème brûlée
-
Egg yolk 120 g
-
Sugar
-
Brown Sugar 10 g
-
Coconut 160 g
-
Salt 2 g
For gelee
-
Gelantine 40 g
Preparation
-
For sauce
- Simmer water and sugar.
- Blend lime zest, basil andKnorr Lime Powder.
-
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.
-
For gelee
- In medium heat, cook Knorr Ketchup and sugar for 5 mins. Then put gelatin and continue to mix.
- Keep cool.
