Creme Brulee - Chef Recipe by Mark Williamson
Bistro Moncur’s version of the classic French dessert, served with your favourite tuile, shortbre...
50g dried figs
65g dried fruit (apricots, cherries, cranberries etc)
150g dark chocolate
40g golden syrup
75g nuts (pistachios, almonds, hazelnuts etc)
55g crushed biscuits
10g cocoa nibs
Soak figs and chosen dried fruits overnight in rum.
Melt chocolate and butter, stir in golden syrup.
Stir in fruits, nuts, cocoa nibs and crushed biscuits.
Divide the mixture into two.
Lay out a sheet of cling film and place 1/2 of the mixture on top spreading out slightly to form a log, roll the log up in the film and twist both ends tightly.
Allow to set overnight.
Unwrap your log and roll in powdered sugar.
Cut into 2cm pieces.
Recipe provided by Cocoa Nib