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MasterChef New Zealand


Crème brulee

MasterChef New Zealand - Crème brulee with champagne minted strawberries and macadamia white chocolate cookies.

1 punnet strawberries, hulled, quartered
Small bunch fresh mint leaves, chiffonade
1 orange, juiced
Champagne, to soak
12 egg yolks
185grms caster sugar
2 vanilla beans, split lengthways, scraped
1 Ltr Anchor cream
Caster sugar, for caramelising
Macadamia and white chocolate cookies
250g Mainland butter
125g brown sugar
80g caster sugar
2 tsp vanilla extract
2 eggs
250g plain flour, sifted
200g macadamia nuts, lightly toasted, chopped
200g white chocolate melts
Icing sugar, to dust

1 Preheat the oven to 130 C.

2 Combine strawberries and mint in a bowl, with a squeeze of orange juice, cover with champagne and set aside.

3 For the brulees, Combine the egg yolks and sugar together in a bowl and whisk until thick and pale, do not over whisk.
Place Anchor cream in a saucepan; add scraped vanilla and split beans and place over a medium-low heat, bring to the boil then gently simmer for 3 minutes. Set aside to cool. Slowly pour in ý of the cream mixture into the egg mixture, whisking constantly and thoroughly, then add the rest of the cream mixture. Sieve the mixture into a clean bowl, allow to sit for a few minutes, skim any surface bubbles and discard. Pour into a jug and carefully pour into ramekins.
Place ramekins in a roasting tray, fill the tray with boiling water ý of the way up the ramekins, cover the tray with foil, place in oven for about 30-45 minutes, or until they are set but have a slight wobble in the centre. Check regularly, set aside to cool, then refrigerate.
When ready to serve, sprinkle top with 1 ý teaspoons of sugar each, even with a spoon. Using a blowtorch carefully caramelize the sugar.

4 For macadamia and white chocolate cookies, Preheat the oven to 170 C. Combine the Mainland butter, sugars and vanilla in a bowl, using a hand beater beat until light and creamy, add eggs and continue to beat until well combined. Fold in the flour; carefully stir in the nuts and chocolate. Roll into a cylindrical shape and cover with cling film, set aside in the fridge until firm.
Line a baking tray with baking paper. Cut the cookie dough into 1cm slices and place on tray. Bake for 12-15 minutes or until golden.
Leave on tray for few minutes then transfer to a cooling rack. Dust with icing sugar just before serving.

5 Place a brulee on a plate, with minted strawberries in a dish to the side, with a macadamia white chocolate cookie to serve.