KBB #10: Caramel Pots with Minted Shortbread Sticks

Tantangan ke-10 KBB di bulan Maret 2009 ini dengan tema dessert. Dari namanya sudah ketebak rasa enaknya karamel:p Gabungan antara cookies dengan puding karamel! Nyamm nyamm deh buat aku yang memang doyan maniss.. Cookies dibuat tidak terlalu manis (hasilnya malah ga manis sama sekali) dengan mengurangi gulanya agar pas jika dipadu dengan puding karamel yang pasti sudah manis. Ini dia resepnya.

Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

100 gr icing sugar (vin-50 gr)
200 gr flour
100 gr cornflour
250 gr unsalted butter, softened
1 vanilla pod, sees removed and reserved
1 sprig mint, chopped (vin-1/8 tsp mint essence)

- preheat the oven to 150C, line a baking tray with baking paper.
- combine icing sugar, flour, cornflour, butter, vanilla dan mint in a bowl and mix well. Roll out to about 1 cm thick. Cut into 2 x 8 cm fingers. Place on the prepared tray & bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

Caramel Pots

125 gr caster sugar
2 tbs water
125 ml milk
250 ml cream
3 egg yolks (vin-kalau bikin 1/2 resep pakai 1 egg yolk saja)

- whisk the sugar into the water in a saupan. Heat carefully and cook to a golden caramel. Combine milk & cream in a separate saucepan and warm-do not boil. Whisk the mok into the caramel. Cool slightly.
- pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.