This Diwali, Cook The French Way With Saffron Brulee And Pistachio Shortbread

A lot has changed since the time Lord Ram returned to Ayodhya; colourful lanterns have taken the place of handcrafted diyas, bursting firecrackers have become customary, and traditional Diwali sweets have been replaced by the newer ones. In an expanding global culture, we Indians have also embraced different clothing and cuisine as part of our everyday life, thus giving rise to new tastes and new ways. This Diwali, embrace the global citizen in you and try our French recipe called ‘Crème Brulee’ meaning burnt cream (in French).

This Diwali, surprise your guests with this French Brulee recipe accompanied with pistachio shortbread (which cuts through the richness of cream) and let them enjoy a wholesome experience in every mouthful.

Here’s how you can go about this recipe:

Saffron and Vanilla Crème Brulee

Source: caterart.net

What makes this recipe stand out is the contrast between the richness of the cream and the hard layer of caramel formed on its surface due to the blow torch treatment.

Ingredients

• Milk – 235ml

• Cream – 125ml

• Sugar – As per taste

• Vanilla pod – 1

• Saffron – 5g

• Agar Agar – 2.5g

Method

• Take cream and milk in a pan.

• Break the Vanilla pod into two and add all the seeds and the pod to the mixture.

• Now, infuse the saffron and add agar agar.

• Bring to a simmer. Make sure the Agar Agar has dissolved.

• Strain through a chinois (conical sieve) and pour the mixture into the ramekins.

• Prepare a bain marie i.e. a roasting tray with enough water and place the three ramekins in the tray (water level should be about 1.5cm up the ramekins.

• Now, place in the oven for 25-30min, until the surface has developed a crust.

• Remove and chill. You may choose to refrigerate it overnight.

• To serve, dust a light layer of caster sugar on top of Brulee and using a blow torch caramelise it.

Source: farm8.staticflickr.com

• Serve with pistachio shortbread.

PS: In the above recipe, agar agar is used as a replacement for egg yolks. But if you want to go with egg yolks, add the simmering milk and cream in the egg yolks (three) and sugar. Remember to add little at a time and keep stirring to avoid coagulation.

Pistachio Shortbread

Ingredients:

• Plain Flour – 150g

• Caster Sugar – 50g

• Pistachio – ½ cup lightly roasted, grounded

• Butter – 100g

• Vanilla essence – 1 tsp.

Method:

• In a mixing bowl mix butter, pistachios and sugar until creamed.

• Now, add flour and mix in well.

• Add a few drops of vanilla essence and bring everything together with hands.

• Place on a triple sheet of glad wrap (plastic wrap) and roll into a sausage with a thickness of about 1cm.

• Refrigerate for some time.

• Now, slice into 1 cm coins and bake 180 for ten mins or until golden around the edges.

Source: prettyinpistachio.com

• Lightly dust with caster sugar while still warm.

• When completely cooled, store in an airtight container or serve immediately with Saffron and Vanilla Creme Brulee.

This Diwali, bring out the hidden Chef in you and use your creativity to prepare delicacies that are not only delectable but are truly a treat to your eyes.