Wednesday, 1 November 2017

Serving Dessert on a Spoon

After so many different tasty morsels of savoury food, we needed to finish our spoon adventure with a sweet treat on a spoon.  And to make it even more complicated, we prepared two different ones.

The tenth spoon was made with the leftover Strudel dough.
It was filled with tiny pear cubes and almond flakes, a bit of cinnamon and the rolled into a strudel and brushed with butter and baked at 200 C for 20 min.
It was served with a tiny bit of creme fraiche and one kernel of pomegranate on each slice.

Now came the piece de resistance - the Crèpe Suzette

3 tiny 4 cm discs of crepe, folded and warmed in a sauce of clementine juice, brown sugar, Grand Marnier Triple Sec and butter, with 1 segment of peeled clementine on each spoon. I sprig of mint was the finishing touch.
Make a crèpe batter by using 1 tsp of flour, 1/2 tsp melted butter, 2 tsp milk and beat an egg and use 1/3 of it in the batter. Bake on crépe and use a cookie cutter with 4 cm diameter.

I can recommend this kind of cooking to everyone who is comfortable with their skills and looks for some fun and challenge in the kitchen.

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