Lilikoi Brulee in Almond Brittle Shells
Lilikoi Brulee in Almond Brittle Shells |
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Almond Brittle 6 T. butter, melted |
Line air-bake cookie sheets with parchment paper. Lightly oil bottoms of four juice glasses. Preheat oven to 300 degrees. Combine all ingredients in mixer with paddle and mix for 3 min. Allow to stand for 10 mins. (dough will be less sticky after standing). Divide dough into 20 balls. Place four balls evenly spaced on each cookie sheet. Flatten to ¼” thick disks. Bake one pan at a time for 15 to 20 minutes until golden brown. Remove from oven and immediately cut parchment paper to separate the disks. Flip each disk over the bottom of a juice glass (use pot holder) and press down around edges to form into shell. Let the shell cool on the glass. Repeat for remaining dough. Store in airtight container until ready to use.
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Lilikoi (Passion Fruit) Brulee 2 c. heavy cream |
Prepare ice bath large enough to hold medium saucepan. Beat eggs and sugar together until creamy. In heavy-bottomed saucepan, heat cream to boiling. Ladle ½ c. cream into egg and sugar mixture and whisk until combined. Repeat twice. Pour egg, sugar and milk mixture back into saucepan and cook, whisking constantly, until thickened (like pudding). Place saucepan in ice bath and stir until mixture cools. Press mixture through a fine sieve into a bowl. Stir in lilikoi syrup. Cover and chill until set.
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Granulated raw sugar |
Spoon cooled brulee into shells and flatten tops. Just before serving, sprinkle each brulee with ¼ tsp. raw sugar and caramelize with butane torch, being careful not to flame shell. Serve with pineapple and mango garnish. |
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