Copos de Creme de Seiva de Bétula & Cevada: Uma Delícia Britânica

Copos de Creme de Seiva de Bétula & Cevada: Uma Delícia Britânica

(Birch Sap & Barley Cream Pots: An English Delight)

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Porções
4
Tamanho da Porção
1 ramekin (150ml)
Tempo de Preparo
35 Minutos
Tempo de Cozimento
45 Minutos
Tempo Total
3 hr 40 Minutos
Copos de Creme de Seiva de Bétula & Cevada: Uma Delícia Britânica Copos de Creme de Seiva de Bétula & Cevada: Uma Delícia Britânica Copos de Creme de Seiva de Bétula & Cevada: Uma Delícia Britânica Copos de Creme de Seiva de Bétula & Cevada: Uma Delícia Britânica
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julho 14, 2025

Ingredientes

Nutrição

  • Porções: 4
  • Tamanho da Porção: 1 ramekin (150ml)
  • Calories: 350 kcal
  • Carbohydrates: 33 g
  • Protein: 7 g
  • Fat: 21 g
  • Fiber: 2.5 g
  • Sugar: 13 g
  • Sodium: 70 mg
  • Cholesterol: 134 mg
  • Calcium: 115 mg
  • Iron: 1.2 mg

Instruções

  • 1 - Cook Barley with Milk:
    Rinse pearled barley and add to a small saucepan with whole milk. Bring to a gentle simmer and cook, uncovered, until barley is very tender, about 25 minutes. Stir regularly to prevent sticking. Set aside and cool slightly.
  • 2 - Blend for Creaminess:
    Pour cooked barley and any remaining milk into a blender. Blend thoroughly until the mixture is as smooth as possible. Pass through a fine mesh sieve to remove any remaining barley husk for a silkier texture.
  • 3 - Infuse Birch Sap and Cream:
    In a clean saucepan, combine the birch sap, double cream, strained barley mixture, and the seeds of the vanilla pod (if using). Gently heat, stirring constantly, just to the point of steaming but not boiling.
  • 4 - Prepare Egg Yolks & Sugar:
    Meanwhile, whisk egg yolks with caster sugar and sea salt in a large bowl until paler in color and slightly thickened.
  • 5 - Temper and Combine:
    Slowly pour about a third of the hot birch-barley-cream into the egg mixture while whisking constantly. Once tempered, whisk the egg mixture back into the pan with the rest of the hot liquid.
  • 6 - Cook Custard Base:
    Over low heat, whisk the combined custard constantly until it thickens enough to coat a spatula (about 82°C if using a thermometer). Do not allow to boil.
  • 7 - Chill in Ramekins:
    Divide into four 150ml ramekins. Allow to cool to room temperature, then cover and chill in the fridge for at least 2 hours until softly set.
  • 8 - Garnish & Serve:
    To serve, drizzle a little English honey on top and scatter with chopped toasted hazelnuts, if desired. Serve cold and creamy.

Mais sobre: Copos de Creme de Seiva de Bétula & Cevada: Uma Delícia Britânica

Velvety cream pots infused with sweet birch sap and nutty barley in a uniquely English dessert.

Birch Sap and Barley Cream Pots

Summary

This wholly original recipe for Birch Sap and Barley Cream Pots captures the gentle awakening of an English spring in a delicate, creamy dessert bowl. Combining the subtle, natural sweetness of birch sap with the nutty, old-world flavors of barley, and elevating it all with rich dairy...

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