Haute cuisine

CREME BRULEE LACED WITH COINTREAU AND ORANGE JUICEEven adults have some toys, or gizmos they love to play with. Well, in my kitchen, my favo...

CREME BRULEE LACED WITH COINTREAU AND ORANGE JUICE
Even adults have some toys, or gizmos they love to play with. Well, in my kitchen, my favourite toy is the blowtorch, used usually to caramelise sugar for the Creme Brulee. Of course, that is the reason we always do some sort of a creme Brulee every week, experimenting with the flavours, may it be coffee, or coconut or fresh fruits… As they say, all the better to burn it with!

INGREDIENTS
600 ml single cream
4 eggs
60 gm caster sugar
1/2 tbsp vanilla extract
1/2 cup freshly squeezed orange juice
30 ml Cointreau
50 gm demerara sugar

METHOD
Preheat oven to 300 degrees F. Blend caster sugar, cream, eggs and vanilla in a large bowl. Add orange juice and Cointreau and blend in gently. Pour in a souffle dish or ramekin. Stand dish in roasting tin containing 1 inch of hot water. Bake in the oven for one hour. Leave to cool and refrigerate for at least 3 hours.
About one hour before serving, take it out of the fridge. Generously sprinkle the demerara sugar and blow torch it till a crisp crust has formed. Serve with some sliced fruit or whatever takes your fancy!
If you don’t have a blowtorch, place the creme Brulee under a hot grill till the sugar melts, take it out and wait till the melted sugar forms a crust.
Serves 6

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BISCOTTI REGINA (QUEEN’S COOKIES)
10 years ago, when I had just opened my first restaurant Mezzaluna, and really not figured out how things work, a client walked in and asked me if I would be interested in doing a catering for her. I was not going to say no, especially since clients at Mezzaluna were a rarity. As luck would have it, I messed it up very badly. All I could think of the entire night was how that client would come the next day and ensure I was chopped into a hundred pieces. Early the next morning, I went to the restaurant, baked a batch of my favourite cookies and sent it to her with an apology note. She never killed me, and she must have really loved these cookies, because today, she co-owns Diva with me.

INGREDIENTS
1 cup plain flour
2/3 cup sugar
1/2 cup sesame seed
125 gm unsalted butter
1/2 tsp baking soda
1/4 cup golden syrup
1/2 cup egg white

METHOD
Preheat the oven to 180 degree C. Line a biscuit tray with baking paper. Sift flour and sugar in a large bowl and make a well in the centre. Combine butter and golden syrup in a small pan over heat and keep aside. Dissolve baking soda in a little water and add to the butter mixture. Pour this mixture into the well of the flour-sugar mixture and mix well till everything is combined.
Make little balls, dip in egg white and coat in sesame seeds. Place them on the prepared tray and bake for about 20 minutes. Remove from the oven and place on a wire tray to cool.
Makes about 500 gm

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