Three-Layer Crème Brûlée Dessert
Source: https://www.oldenburger-professional.com/three-layer-creme-brulee-dessert
Total time
30 Minutes
Difficulty
advanced
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Crème Brûlée: |
||
| 1 | kg | Oldenburger Crème Brûlée |
| grated peel from 7 limes | ||
For the Banana Compote: |
||
| 250 | ml | banana nectar |
| seeds of 2 vainlla pods | ||
| juice of 2 limes | ||
| 75 | ml | maple syrup, golden |
| 200 | g | banana, diced |
For the Garnish: |
||
| 20 | thick banana sices | |
| 100 | g | fine cane sugar |
| 50 | g | pistachios |
| 10 | double espressos, hot | |
preparation
Heat the Oldenburger Crème Brûlée as described on the package and flavour to taste with grated lime peel. Fill glasses with the mixture and refrigerate.
Making the Banana Compote
Combine the banana nectar, vanilla pods, lime juice and maple syrup and stir to mix. Fold in the banana cubes and refrigerate.
Sprinkle cane sugar on the banana slices. Flambé with a blow torch. Place two banana slices on each skewer. Chop the pistachios.
Cover the entire surface of the crème brûlée with banana compote and carefully pour the espresso on top. If required, round off with a small amount of foamed milk.
The Final Touch
Sprinkle on the chopped pistachios and place the banana skewers across the tops of the glasses.