Recipe courtesy of Executive Chef Deborah Schneider, SOL Mexican Cocina
2 Qt +1 cup heavy Cream (manufacturing cream)
1 ½ cups (12 oz) white sugar
13 tablespoons passionfruit puree (Perfect Puree)
1 tablespoon vanilla extract or 2 ea Vanilla beans split and scraped
18 egg yolks
Fresh raspberries
Preparation
- Preheat oven to 300 (no fan)
- Bring cream to a light boil (approximately 160 )
- Remove from heat
- Beat egg yolks and sugar to the ribbon
- Add 1 cup hot cream to yolks and beat well to temper. Add remaining cream slowly as you stir.
- Add passionfruit puree. Strain through a fine china cap.
- In each brulee dish put 3 or 4 fresh, firm, dry raspberries
- Place dishes into 200 pan and set in oven
- Once on oven rack fill 200 pan with hot water halfway up the dishes.
- Bake until custard is set except a quarter size spot in the center, about 15-20 minutes
To Serve:
Sprinkle top evenly with 2 teaspoons white sugar and glaze quickly with a hot torch. Dust with powdered sugar and serve with 2 Chocolate Galletas (recipe below).
SOL COCINA’S GALLETAS DE CHOCOLAT
makes 12 dz cookies
In the mixer:
½ pound (8 oz) softened unsalted butter – mix until fluffy
Add and mix until creamy:
10 oz sifted confectioners sugar
¾ tsp salt
Add and mix until creamy:
1 large egg
Sift together into a bowl, then add in two parts to the butter and mix until combined:
9 oz flour
½ cup natural cocoa
½ teaspoon ground cinnamon
Form into a 6 x 6 square, wrap and chill, then cut into 4 logs and re-wrap
Slice thinly
After slicing and before baking, sprinkle on each cookie a little pinch of chopped pistachios:
1 cup chopped pistachios
Bake at 350, about 7-10 minutes