Ingredients
-
For 2 portions:
-
½ vanilla pod
-
100g dark chocolate
-
100ml milk
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150g whipping cream
-
1 tbsp cocoa
-
30g sugar
-
3 egg yolkssize M
-
20g brown sugar
-
1 stalk of basil
-
50g redcurrants
-
1 tbsp strawberry jam
Ingredients
For 2 portions: |
|
| ½ vanilla pod | |
| 100g dark chocolate | |
| 100ml milk | |
| 150g whipping cream | |
| 1 tbsp cocoa | |
| 30g sugar | |
| 3 egg yolks | |
| 20g brown sugar | |
| 1 stalk of basil | |
| 50g redcurrants | |
| 1 tbsp strawberry jam | |
Steps
|
1
|
Halve 1 vanilla pod lengthwise and scrape out the pith with a knife. Chop the dark chocolate. Put the milk, cream, vanilla seed, cocoa and the chopped dark chocolate in a bowl. Heat at 1000 watts / approx. 90 seconds in your Panasonic Microwave. Then stir everything, pour through a sieve and allow to cool slightly. |
|
2
|
Preheat your Panasonic Microwave to upper/lower heat a 150°C. |
|
3
|
Mix 30g sugar, the egg yolks and the chocolate mixture. Add the mass to two oven proof moulds and then place them on an enamelled baking sheet. |
|
4
|
Pour hot water into the enamelled baking tray. Bake the crème brûlée in your Panasonic Microwave on the lower rail for approx. 30 minutes. Remove the moulds from the oven and allow to cool. |
|
5
|
In the meantime, wash the basil, shake dry and roughly pluck the leaves. Sort the berries and mix with a little jam in a bowl. Sprinkle the crème brûlée with brown sugar and flambé. Then garnish with berries and basil. |
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