22 de noviembre de 2009

Recipe: Fastest Creme Brulee in Mallorca

Duke's Recipe: Fastest Creme Brulee in Mallorca

No fuss, bam bam and ready to seduce yourself and friends with this 1,2,3 recipe of
this legendary french dessert.

About 6-8 portions

Often copied, never duplicated:
500gr creme Fraiche
185ml cream (min. 30% fat)
Zest of 1 lime
1 vanilla pod
100gr sugar
10 eggyolks

Add the creme fraiche, cream, vanilla pod and lime zest in a pod and bring slowly to boil.
In the meantime, beat the eggs with the sugar in a bowl until smooth.
Once the cream mix has boiled, add it slowly to the eggs while whisking.

Now, transfer back to the pod and bring slowly to boil while whisking.
Once it starts to boil, take off the heat and pass through a sieve.
Separate in shallow ramekins or dishes and put in the fridge for a couple of hours (best overnight).

To serve, sprinkle brown sugar over the cream and burn with a blow-torch a crisp caramel onto the dessert. Done.
At Duke's, I like to serve this dessert with cardamon and natural yoghurt ice cream, it gives it a nice contrast.

Enjoy. Ronny

Recipe: Chocolate trufle with olive oil and salt flakes

This is a easy and quick one for all chocolate lovers who want to feel better after fooling
around with chocolate. In this recipe, I have replaced the Butter with extra virgin olive oil.
No sugar either here, so go crazy without feeling (Too) bad.

Recipe for 8 portions.
600 gr. dark chocolate in pieces (min. 70%)
150ml fresh whole milk
100ml cream
140ml mild, extra virgin olive oil (Solivellas Olive oil from Mallorca is best for this one)

Simply bring the milk and the cream to boil and pour over the chocolate pieces and stir with
a whisk until smooth, then stir in the olive oil slowly.

Set cool in fridge overnight. (at least 6 hrs.)
When serving, add a little sprinkle of sea salt (Maldon of Flor de sal) to the trufle.
At Duke's. I serve it with fresh strawberries and basil.
Nice, simple and absolutely yummy.

Ronny.

Recipe: Ronny's Peruvian Ceviche with green pea soup

This is a best-seller in my Restaurant and super easy to make.
This recipe is done in two steps.
One is marinating the fresh fish and making the salad with it
and the other step is to make the chilled green pea soup with lemongrass.

Recipe for 4-6 portions.


STEP 1

200gr. Fresh, white fish, cut in 1/2cm cubes (Cod fish, sea bass or any other white fish)
100ml Fresh lime juice
1/4 tea spoon sea salt

Mix all of the above together in a bowl and let marinate for 10 min.
(You will realize that the fish gets cooked by the fresh acid of the lime)


1 cucumber peeled, de-seeded, cut in dices
1 red pepper, cut in dices
1 yellow pepper, cut in dices
1 Avocado (ripe and soft), cut in dices
1/2 onion, cut in dices
1/2 bunch cilantro, chopped
1 tea spoon fish sauce (Nam Pla, Asian store)
50ml mild olive oil
1 pinch sugar
1 pinch sea salt
1 pinch grated ginger
1 pinch grated garlic
1 small piece fresh chili (optional dry chili works too)

Once the fish has been marinated for 10 min. take it out of the lime juice and add the vegetables to it.
Season with fish sauce, salt, sugar, ginger, garlic and chili to your taste.

STEP 2
400gr. frozen green peas
600ml Fish stock (optional water with instant fish stock powder will do too)
3 pieces of lemongrass, cut in rounds
3 pieces of Keffir lime leaves (Asia store)
1 piece of peeled ginger

Bring the fish stock with the lemongrass, ginger and lime leaves to boil and simmer for 5 min.
In the meantime, get you mixer ready.
Add the frozen green peas (frozen !) into the mixer and add the hot stock to it.
Blend well for a minute or two and pass through a sieve. Season with a little sea salt. Ready...

To serve:
Toss your fish salad well and divide in 4-6 bowls. Pour the chilled soup around and serve.
(At Duke's, I top this salad of with tiger prawns, but that's only me...)

Enjoy...
Ronny