Description
Who doesn't know creme brulee???!!!!! I think that a few, I just love it. This time offer you snack option. Delicate pumpkin taste, with a slight slight kick of ginger and zest pumpkin seed oil. Yes, even bargain with the scallops than not new year version?
Ingredients
-
Pumpkin
300 g
-
Ginger
20 g
-
Butter
20 g
-
Orange juice
100 ml
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The creme fraiche
200 g
-
Cream
200 g
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Yolk egg
5 piece
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Oil pumpkin
2 tsp
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Brown sugar
6 Tbsp
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Scallop
6 piece
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Bread crumbs
20 g
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Parsley
1 Tbsp
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Curry
0.5 tsp
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Peanuts
20 g
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Chicken egg
1 piece
Cooking
Ginger slice and lightly fry with butter.
Pumpkin grate.
All sostavlyayushey miss in blender. You can then strain through a sieve, then it will be more softer, but it's not for everybody.
Pour into small ramekins and place in deep baking pan.
Pour into the pan water, and so put it in the oven for 50 minutes at 170*C. Delicious as warm and cold.
But scallops served better warm. To do this, prepare the breading parsley, crackers , nuts and curry.
Egg shake and scallops to dip first in egg, then in breadcrumbs.
Fry in vegetable oil for just 1-2 mins on each side.
Before serving, sprinkle brown sugar and put under the grill or with the aid of special kitchen blowtorch to melt the sugar. Get a nice crunchy caramelized crust. Put on top of scallops
Of the remaining protein I baked French macarons. I have made here in such a small appetizer with smoked salmon and whipped cream.
Bon appetit!
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