Irresistable blends that imitate popular desserts are cleverly transformed into stunning drinks you can sip leisurely or, in some cases, scoop with a spoon.
This recipe, based on a classic French dessert, takes a little preparation than most drinks but it is well worth the wait. Like all the best brulee recipes it starts with a home-base custard, so you’ll need to be patient & allow time for it to thicken & chill.
Yield: 4-6 dessert shot glasses
3 1/2 c whole milk 1 T. cornstarch
3 large egg yolks 1 1/2 c. fresh or frozen raspberries
scant 3/4 c. sugar 1 t. vanilla
garnish raspberries & springs of mint leaves
1. Pour 1 1/4 c. whole milk into sections of an ice tray & freeze for 1 hr. Put egg yolks in a bowl w/ 1/4 c. sugar, vanilla, & cornstarch. Beat until smooth. Put the remaining milk in a medium sauce pan, bring to a boil. Pour the hot milk over egg mixture, whisking until smooth.
2. Return custard to the pan & cook on a low heat, stirring until slightly thickened. (the custard should start to thicken as the steam rises; do not to overheat it or it will curdle).
3. Pour the custard into a pitcher or bowl cover the surface w/ a round waxed paper to prevent skin from forming, leave to cool & chill.
4. Line a baking sheet with parchment. Heat the remaining sugar in a pan with 3- 4 T. water until the sugar has dissolved. Bring the mixture to a boil for 3-5 minutes until the syrup turn a golden caramel color.
5. Using a dessert spoon, “scribble” the caramel on to the baking sheet to make four decorative circles. Leave to set.
6. Smash the raspberries slightly, divide among the glasses. In a blender or food processor, blend the custard with the milk ice cubes until lightly crushed. Ladle the mixture over the fruit. Balance the caramel on top of the glasses & garnish w/ extra raspberries & mint.
Note: I could find any mint leaves so I made the leaves out of fondant & gum paste.