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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Pistachio Creme Brulee with Orange Cookies

11 September 2006
Pistachio Creme Brulee with Orange Cookies

INGREDIENTS

(Serves four)

120g sugar crust pastry

For the brûlée

1 litre double cream
150g sugar
25g pistachio paste
16 egg yolks

For the biscuits

150g soft flour
100g butter
50g sugar
Zest of 4 oranges

For the orange sauce

200g sugar
200ml orange juice
50ml Grand Marnier
150g caramel
20 pistachio nuts

METHOD

Line 4 x 4 individual tartlet tins with sweet pastry and bake blind.

Boil the cream sugar and pistachio paste. Remove from heat and gradually add to yolks. Return to the heat and cook gently until thick. Don't boil. Pour into the tartlets and leave to set. (This will take three or four hours at least.)

To make the orange biscuits mix flour butter sugar and zest together. Roll out to 10mm thickness. Cut out 80mm rounds and remove the centre with a 30mm cutter.

Remove a small wedge from each ring.

Put the cookies on to a baking sheet. Bake the cookies in the oven at 200íC until golden brown. Cool the cookies and link them together in pairs.

To make the orange sauce boil the sugar and orange juice together until thickened and add the Grand Marnier. Cool before serving.

To prepare the pistachios heat the caramel until boiling pick up a pistachio with a pair of tweezers dip it in the caramel take it out and hold it over the pan until a long strand falls from the pistachio and sets. Set aside.

To serve place the brûlée on the plate stand cookies alongside. Garnish with five pistachio strands and circle brûlée with sauce.

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