Rosemary Crème Brûlée with Plum Compote and Sweet Pesto

Summary

Ingredients

For the cream:

• 400 ml cream
• 400 ml milk
• 120 g suar
• 1 vanilla pod (s)
• 1 star anise
• 12 egg yolks
• 20 g rosemary (needles)
• 40 g suar, white, for flamin
• Plum (s) compote:
• 6 large plum (s)
• 6 tablespoon red wine
• 2 tablespoon plum water
• 40 grams sugar
• 1 star anise
• 1 stick cinnamon
• 1 pinch (s) cinnamon powder
• 20 g pine nuts, toasted
• 10 g pistachios
• Pesto :
• 3 tablespoon oil (grape seed oil)
• 20 g couverture, white, ood quality!
• 1 lemon (s)
• 10 g pine nuts
• 1 bunch basil, small
• 2 tablespoon powdered sugar

For decoration:

• leaves Basil
• Rosemary - twigs
• powdered sugar

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Instructions

1. Rosemary creme brulee:
2. Bring the cream and milk to the boil, scrape out the vanilla pod, add the pulp with sugar and star anise and bring to the boil again. Remove the pot from the oven. Separate the eggs. Whisk the egg yolks and add to the lukewarm cream mixture, stirring constantly. Pour everything through a fine sieve.
3. Preheat the oven to 140 degrees.
4. Chop the rosemary very finely and add. Now pour the cream mixture into 6 large, flat brûlée dishes and place in the preheated oven. Let the cream set in it for about 30 minutes. Then take it out and let it cool down.
5. Before serving, sprinkle with white sugar and burn with the Bunsen burner.
6. Plum compote:
7. Core the plums and cut into wedges. Bring the red wine to the boil with sugar, star anise and the cinnamon stick. Add the plum wedges and pour the plum brandy over them and flambé immediately. Bring everything to the boil briefly, lift out the plums and let them drain. Reduce the brew like a syrup. Add the drained juice of the plums again. Then remove the cinnamon stick and the star anise. Season the syrup with a pinch of cinnamon. Put the plums back into the stock, glaze in it and leave to cool.
8. Roast the pine nuts and then roughly chop them with the pistachios.
9. Mix the nuts into the compote just before serving.
10. Sweet pesto:
11. Grate the couverture, roughly chop the basil, roast and roughly chop the pine nuts, squeeze the lemon. Finely puree all prepared ingredients with the powdered sugar and grape seed oil with a hand blender.
12. Serving:
13. Place a few wedges of plums decoratively on the flamed crème brûlée, cover with juice and nuts. Spread some of the pesto on. Decorate with basil leaves and rosemary sprigs, dust with icing sugar.
14. Put the rest of the compote and pesto in small bowls or aperitif spoons and arrange everything together on a large plate.
15. A homemade plum or plum liqueur goes very well with it (there are plenty of recipes in the database).
16. Tip for preparation the day before:
17. The crème brûlée can be prepared completely. Flaming is done shortly before serving.
18. The plum compote can be made completely. Also mix in the pine nuts and pistachios, but only just before serving.
19. The pesto can be prepared completely.
20. Please keep everything in the refrigerator.
21. On menu day:
22. Take all ingredients out of the refrigerator in the afternoon so that they can reach room temperature.