T2 Tea
T2 Tea

Crme Brulee recipe inside

Email sent: Jun 11, 2021 8:30pm
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Crack into this one. Do your Crème Brulee as a decadent infused dessert. Shop Crème Brulee
Crème Brulee pine nut & almond biscuits (makes about 20 biscuits). This delicious recipe is inspired by a recipe from the south of France. They will keep well in an airtight container for a few weeks - if they last that long! You'll need 30g ground Crème Brulee, 350g ground almonds, 350g caster sugar, 3 eggs, separated (you may need extra eggs for the dipping stage), 300g pine nuts (other nuts can be substituted), butter to grease the tray. How to. 1 - Preheat the oven to 160ºC/325ºF. Butter a baking tray and line with baking paper. 2 - Grind the tea into a fine powder. In a medium bowl, add the ground almonds, sugar and ground tea. 3 - Lightly beat the egg whites until starting to be frothy, then add them to the dry mix to make a paste. 4 - In a separate bowl, lightly beat the 3 egg yolks. Place the pine nuts in a small bowl. 5 - Shape the biscuit mixture into 2.5cm/1 inch balls. Roll in the beaten egg yolks followed by the pine nuts. Place on the prepared tray and bake for about 25 minutes or until light golden. Cool and enjoy. Shop Crème Brulee
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