Hey there :)
For quite some time now, I have been sharing my passion for fashion and beauty with you guys! But I have many passions including a big one for cooking so I thought it was about time I started to share that passion with you too :)
I have teamed up with the Artisan Restaurant to bring you guys a selection of delicious, easy to do recipes as part of my new Cook With Me series!
The Artisan Restaurant, based in Co. Galway, have recently launched their much hyped Spring Menu. From fresh seafood to sizzling steak, they have every possible food craving covered. Whether you're vegetarian, a seafood fanatic or just want to skip straight to dessert, there is guaranteed to be something on that menu to make you drool!
They haven't just succeeded with a winning menu, the decor of the Artisan Restaurant, comprising of a medieval location with candles galore, is sure to make you relax and enjoy an elegant and much deserved dining experience :)
The first recipe I'm gonna bring you guys is one of my favourites, a classic Creme Brûlée. This is one of my favourite desserts, delicious and creamy :)
Hope you enjoy!
Rhubarb and Candied Ginger Compote:
1 bunch Rhubarb
50g sliced Ginger
50g Brown Sugar
40g sliced Candied Ginger
6 Egg Yolks
85g Caster Sugar
To Make the Rhubarb and Candied Ginger Compote, mix together the Rhubarb, sliced Ginger and Brown Sugar until soft
To make the Creme Brûlée whisk the Egg Yolks and Caster Sugar until white. Bring Cream and Ginger to the boil. Add a small ladle of Cream to the Egg mix and whisk in, then add all of the Egg mix and stir on low heat for 3-4mins.
Place two spoons of the Rhubarb and Candied Ginger Compote in to the Brûlée moulds and pour mix on top. Bake in the oven at 125°c for approx. 20mins.
When serving cover Brûlée with Brown Sugar and blowtorch until golden brown.
This Recipe serves 6 People.
What do you guys think?
Stay Beautiful! xoxo