Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Creme Brulée & Slivovice plums
Škoda's birthday menu consists of typical Czech dishes with a long tradition, reinterpreted especially for the birthday. For dessert, the wonderfully velvety crème brûlée with Slivovice plums.
Preparation time: 1 hour 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | ml | Milk |
| 400 | ml | Cream |
| 50 | g | Cane sugar |
| 1 | piece(s) | Vanilla pod |
| 1 | piece(s) | Star Anise |
| 5 | piece(s) | Egg yolk |
| 6 | piece(s) | Plums |
| 20 | ml | Slivovice |
| some | Butter | |
Preparation:
- Mix the milk, cream and sugar.
- Add the vanilla pod pulp, vanilla pod and star anise - bring to the boil over a medium heat.
- Remove the milk from the heat and leave to infuse for 30 minutes.
- Strain the milk and cream mixture (remove the pod and star anise) and leave to cool.
- Stir in the egg yolk well with a whisk.
- Pour the mixture through a sieve into the crème brûlée moulds.
- Preheat the oven to 180°C. Place the molds in a large, shallow pan and pour enough boiling water into the pan so that the molds are submerged up to the middle.
- Cover the bain-marie (including the molds) with aluminum foil.
- Bake for 30-40 minutes. Chill the cream overnight.
- Cut the plums into thin slices and marinate with slivovice and cane sugar.
- Heat the butter in a pan and fry the plums until they are firm to the bite.
- Sprinkle the crème brûlée with granulated sugar and caramelise with a crème brûlée burner.
- Garnish with the Slivovice plums.
