Gastronomy

Chef(s) Dominique TRUCHON (Auberge des Peupliers) offer(s) you the following main dish:

Crème brûlée, white chocolate and blueberries

Ingredients:

Methods:

Heat the cream until it stars boiling;
In a large bowl, whisk the eggs-shaper and sugar until it becomes white. Pour the cream preparation in the mixture and continue to whisk;
Heat the mixture to 87 degrees Celsius. Brew constantly with a wood spoon;
Chop the white chocolate and incorporate in the mixture;
In each ramekin, put 1 tablespoon of blueberries. Add approx. 150 ml in each ramekin of the mixture.
Cover and refrigerate for 2 hours;
Before serving, sprinkle the surface with 1 coffee spoon of sugar and caramelize with a torch.

Comments:

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