Bushmills Whiskey crème brulee with Broighter Gold oil lemon shortcake,
Braemar Farm raspberry sorbet
Set oven to 140oc.
Place the cream and whiskey in a pan and bring to a gentle simmer.
Whisk the egg yolks with the castor sugar and vanilla for about 30 seconds and pour over the hot cream mixture. Stir well and pour back into the pan. Cook, stirring constantly for 30 seconds then strain into a jug. Place 4 ramekins or espresso cups in a roasting tray. Pour the crème brulee mixture into the ramekins about three quarters of the way up. Place in oven and then pour hot water from the kettle half way up the outside of theramekins in the roasting tray. Cook for 20 minutes or until they are set on top but still have a wobble. Cool and chill. Sprinkle sugar evenly, in a thin layer, over the surface and either place under a grill to caramelize or use a blow torch.
Broighter Gold lemon shortcake
350g plain flour
130g butter
2 Glenballyeamon egg yolks
Rub the flour and butter together until the mixture resembles fine breadcrumbs. Mix in the sugar well and. Whisk the oil and egg yolks together and add to the dry mixture.
Form into a dough and divide in 2. Roll each into a sausage shape, about 3 cm in diameter, in parchment paper and chill for an hour.
Set oven to 150oc.
Cut shortcake mixture into 1cm thick slices and place on 2 baking trays lined with parchment paper. Bake for about 20-25 minutes or until golden and crisp. Cool on a wire rack. Store in an airtight container.
225ml double cream
4 Glenballyeamon egg yolks
1 teaspoon vanilla extract
Serve the crème brulees with some shortcake on the side and a scoop of
Braemar Farm raspberry sorbet.
