Creme Flan Uuith Fresh Berries Recipe
Ingredients
| Unflavored gelatin package | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Half and Half | 2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon, divided | |
| 15 fresh mint leaves, cut into chiffonade, divided | ||
| Orange juice | 1 Cup (16 tbs) | |
| 2 oz. passion fruit compound | ||
| Passion fruit | 2 | |
| 1/2 cantaloupe, cut into balls | ||
| 1/4 honeydew, cut into balls | ||
| Strawberries | 1 Cup (16 tbs), quartered | |
| Raspberries | 1 Cup (16 tbs) | |
| Blueberries | 1/2 Cup (16 tbs) | |
| Blackberries | 6 | |
| Slivered almonds | 1/4 Cup (16 tbs), finely chopped | |
| Pistachios | 1/4 Cup (16 tbs), finely chopped | |
| Mint leaves | 6 | |
Directions
Sprinkle gelatin over 1/4 cup milk; let stand 1 minute.
Bring remaining milk and half-and-half to a boil in medium saucepan; stir in sugar, gelatin and 1/2 teaspoon vanilla.
Stir until gelatin is completely dissolved.
Add several mint leaves.
Cool slightly; remove mint leaves.
Spray 6 (2.5 oz.) ramekins with nonstick cooking spray or rub lightly with oil.
Pour mixture into ramekins; chill until set.
Combine orange juice, passion fruit compound, remaining vanilla and a little fresh mint.
Chill several hours.
Strain before using.
Cut passion fruit in half; spoon out pulp.
Reserve.
Unmold flan; place in center of individual serving bowls.
Surround with 3 cantaloupe balls, 2 honeydew balls, four strawberry quarters, 2 raspberries, two blueberries and 1 blackberry, cut in half.
Pour about 2 tablespoons sauce over flan.
Sprinkle with mint chiffonade, almonds and pistachios.
Garnish with a little bit of passion fruit pulp and a mint leaf.
Bring remaining milk and half-and-half to a boil in medium saucepan; stir in sugar, gelatin and 1/2 teaspoon vanilla.
Stir until gelatin is completely dissolved.
Add several mint leaves.
Cool slightly; remove mint leaves.
Spray 6 (2.5 oz.) ramekins with nonstick cooking spray or rub lightly with oil.
Pour mixture into ramekins; chill until set.
Combine orange juice, passion fruit compound, remaining vanilla and a little fresh mint.
Chill several hours.
Strain before using.
Cut passion fruit in half; spoon out pulp.
Reserve.
Unmold flan; place in center of individual serving bowls.
Surround with 3 cantaloupe balls, 2 honeydew balls, four strawberry quarters, 2 raspberries, two blueberries and 1 blackberry, cut in half.
Pour about 2 tablespoons sauce over flan.
Sprinkle with mint chiffonade, almonds and pistachios.
Garnish with a little bit of passion fruit pulp and a mint leaf.
Chef
