RECIPE
Burnt English egg surprise with
blackberries
SERVES 4 OR 12 AS A TASTING DESSERT
• 570ml double cream
• 1 vanilla pod , split lengthways and seeds removed
• 240g egg yolks ( about 12 eggs )
• 100g caster sugar
• 12 hollowed-out eggshells , to serve ( or use 4 ramekins )
For the blackberries
• 200g blackberries
• 10ml crème de cassis
• 30g icing sugar , sifted
• 4 lemon thyme sprigs , leaves picked
1 . Put the cream and vanilla seeds ( plus the empty pod ) into the Thermomix jug and place onto the base with the lid attached . Heat to 100C , set to speed 2 and cook for 3 mins . 2 . In a large bowl , whisk the yolks and sugar together until pale and fluffy . Remove the vanilla pod from the cream and discard . Pour half the vanilla cream into the yolk mix and whisk together . Pour this mixture back into the Thermomix jug ( on top of the remaining vanilla cream ), place onto the base and attach the lid . Heat to 80C , set to speed 5 and cook for 10 mins . 3 . Remove the jug and pass the mixture through a fine sieve into a deep-sided roasting tin . Cover with baking parchment and gently press down so that the parchment touches the surface of the cream – this is to stop any condensation forming . Refrigerate for 3 hrs or until completely cold . 4 . Remove the parchment and whisk the mixture for 10 seconds or until smooth . Spoon the mixture into a piping bag and refrigerate until needed . 5 . Mix all the blackberry ingredients together and leave to marinate for at least 20 mins at room temperature . 6 . Line a baking tray with a silicone baking sheet . For the brûlée sugar , put the sugar and 100ml cold water into a saucepan and stir gently to remove any sugar stuck to the bottom of the pan . Cook over a medium heat , without stirring , until you achieve a golden caramel . Carefully pour the caramel into the lined tray and leave to cool completely .
Glynn Purnell
For the brûlée sugar
• 250g granulated sugar
For the honeycomb
• 125g liquid glucose
• 50g honey
• 350g caster sugar
• 15g bicarbonate of soda
7 . Once completely cool and hardened , blend the caramel to a fine powder . Put in an airtight container ( it ’ s important to keep the mixture dry ) until needed . 8 . Line a deep-sided roasting tin ( at least 10cm deep ) with baking parchment . For the honeycomb , put the glucose , honey , sugar and 60ml water into a heavybased , medium-sized saucepan . Cook over a medium heat , brushing the sides regularly with cold water to prevent sugar crystals forming . When the honeycomb reaches 149C , turn off the heat but leave the pan on the stove . 9 . Add the bicarb to the honeycomb and whisk in vigorously . As soon as the bicarb is incorporated , stop whisking . Allow the honeycomb to reach the top of the pan ( it will expand quickly ) before tipping into the lined tray . Leave to cool at room temperature . 10 . To serve , pipe the cream mixture into the hollowed-out eggshells ( or divide between four ramekins ). Sprinkle the brûlée sugar on top and use a blowtorch to caramelise it . Leave to set . 11 . Divide the blackberries between 12 small plates ( or 4 plates , if using ramekins ), arranging into small piles . Decorate with smashed shards of honeycomb . Put one filled egg per person into an egg cup and place next to the fruit ( or place a ramekin next to the fruit ). Drizzle the fruit with the remaining juices from the blackberry bowl .
# bbcgfsw bbcgoodfoodshow . com 33