Annie Bell's Baked Summer Wine Creams with Redcurrants
Over a year ago
1,448 views
Ingredients
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Lick up our spoonfuls of high summer using the beautiful soft fruits abundant at the moment. See what’s really ripe on the stall or at the greengrocer and go from there…
Method
-
1
1. Preheat the oven to 160C/140C fan/310F/gas 21⁄,2. Have ready 6 x 150ml ramekins or similar and a roasting dish that will hold them comfortably.
2. Whisk together the egg yolks and sugar in a large bowl, then whisk in the wine followed by the cream. Pass through a sieve and divide among the ramekins. Dust lightly with a grating of nutmeg.
3. Place the ramekins in the roasting dish and pour around hot but not boiling water to come two thirds of the way up their sides. Bake for 50-65 minutes or until set and starting to colour. The creams should wobble but with no sign of liquid beneath the surface. Remove the ramekins from the roasting dish and leave to cool to room temperature. Cover and chill in the fridge for a couple of hours or overnight.
4. At the same time, place the strung redcurrants and sugar in a small saucepan, cover and cook over a gentle heat for 10 minutes, then press through a sieve into a bowl. Cover the surface of the purée with clingfilm and leave to cool, then chill for several hours or overnight.
5. Serve the creams with the sauce poured over or on the side, and a sprig or two of redcurrants for decoration.
Comments (0)