Crème brûlée aux asperges et au cheddar Cream burned with asparaguses and the cheddar
Preparation time: 20 minutes. Cooking time: 80 minutes. Difficulty: Medium. Cost: Medium.
INGREDIENTS For 4 persons - 1 kg white asparagus of averages - 150 grams of cheddar cheese - 25 cl of milk - 50 cl of cream liquid - 2 pinches of coriander powder - 2 pinches of grated nutmeg - 8 egg yolks - salt, pepper mill
PREPARATION Cut the tough ends of asparagus, then peel the stalks to the economy and then cut them into slices 3 cm. Cook 5 minutes at peak steam and book them. Boil milk and cream in a saucepan with a pinch of salt, coriander and nutmeg and pepper. Dive-y washers asparagus and let them cook for 10 to 12 minutes, until they are well tender. Preheat the oven th.3 (90 ° C). Pour asparagus mixture and the milk / cream in a mixer bowl and mix 2 to 3 minutes for a very smooth mixture. Filter. In a bowl, whisk to beat egg yolks until they moussent, pour the velvety asparagus mesh and mix with whisk. Filter, correct the seasoning and distribute the cream in 6 verrines resistant to heat. Enfournez in the middle of the oven and let simmer at least 1 hour. Then let cool completely creams before putting them cool. Before serving, divide the asparagus tips on top of each cream, give a short tour of pepper mill and then cover cheddar cheese and drag verrines under the broiler oven 2 min. Serve continued to enjoy the contrast of hot and cold cream and cheese taken based.
WINE Puligny Montrachet (White, Burgundy).