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Torta Latiya
Clayton Babas, Chef, Bistro at P.I.C.


4 créme brulee discs
4 caramel sugar discs
4 sponge cake circles
4 tuille cookie "L's"
4 servings (1/4 cup each) diced fresh fruit of choice, at least 3 or 4 different types

For créme brulee:
12 egg yolks
2 egg whites
1 qt whipping cream
1 cup sugar
1 tsp vanilla


Mix the egg yolks and whites along with the sugar in a large mixing bowl. Whip until sugar is nearly melted and mixture has become pale yellow. In the meantime, heat the whipping cream in a heavy duty sauce pan until boiling. Temper the egg mixture with approximately 1 cup of the hot whipping cream. Pour the remaining cream into the heated egg mixture and stir to combine. Return to the pot and cook slowly over medium heat until mixture begins to thicken. Remove from the heat and add the vanilla. Pour into a buttered mold and place into a roasting pan. Fill roasting pan with hot water to approximately 2/3 of the way up the sides of the molds. Place in a 350 oven for approximately 10-12 minutes or until the custard is set. The center should be be still wet and jiggly when moved. Carryover cooking will finish the process once removed from the oven. Cover and chill.

To make the caramel discs, heat 2 cups of sugar and 2 Tbsp of water in a heavy duty pan over medium high heat. Continue cooking, being careful not to stir the mixture. Wash down any sugar crystals from the sides with a pastry brush dipped in water. Once the mixture has reached the hard ball stage, approximately 212F on a candy thermometer, remove from the heat and immediately pour 1/3 cup onto a lightly buttered piece of aluminum foil. Let cool at room temperature.

To assemble: in the center of the plate, preferably using a ring mold, spoon the diced fruit. Top with sponge cake (you can either make it yourself or purchase a plain cake at the local bakery) top with the créme brulee custard and then the caramel disc. Garnish with powdered sugar and sliced strawberries.

Yield: 4 Servings

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