Macaroon Heart With Creme Brulee And Strawberries

1. 1

   Preheat oven at 120 degrees Celsius.

2. 2

   Heat the cream and milk with 1/2 cracked vanilla pod. Let infuse.

3. 3

   Scrape the inside of the other half of cracked vanilla pod.

4. 4

   Beat the eggs and sugar until mixture whitens.

5. 5

   Remove the vanilla pod from milk and cream mixture.

6. 6

   Add this mixture to egg mixture. Stir.

7. 7

   Pour the mixture into a Flexipat.

8. 8

   Bake for 40 minutes.

9. 9

   Let cool. Put in the freezer for 2 hours to solidify.

10. 10

    Turn out the creme brulee onto a parchment paper.

11. 11

    Sprinkle with sugar, and burn with a blowtorch for a short amount of time because it is thin. Put the macaroon on it to serve as a template to cut the cream.

12. 12

    Cut cream.

13. 13

    Place a plate on the macaroon, and invert the macaroon and the cream at the same time.

14. 14

    Cut the strawberries into fairly thin slices and arrange them on the cream.

15. 15

    Cover with the second macaroon shell.

16. 16

    Refrigerate.

17. 17

    Sprinkle with icing sugar through a tea strainer, and garnish with the raspberries.

18. 18

    It is important to finish the macaroon at least 3 to 4 hours before eating, so that the cream and strawberries can soften.

* Per serving · 4 servings · Values may vary.

No additional tips available.