Home > Dessert Recipes > Creams > Crème Blanche With Cranberry Compote
Crème Blanche With Cranberry Compote
Ingredients
1 pint milk
2 tablespoons granulated sugar
1 vanilla pod
5 egg whites
½ pint double cream
For cranberry compote
1 lb cranberries
Sugar syrup (made from ½ pint water and 8 oz granulated sugar)
1 lb dessert apples
6-inch diameter (No. 2 size) soufflé dish
Method
Set the oven at 375°F or gas mark 5. Put the milk, sugar and vanilla pod in a pan and heat gently until the sugar is dissolved; cover and leave to infuse for 5 minutes. Lightly whisk the egg whites with a fork, just enough to make them smooth but not fluffy : strain on the milk and leave to cool. Then add half the cream. Pour mixture into the soufflé dish, cover with greaseproof paper or foil and cook in the pre-set oven for about 35-40 minutes in a bainmarie until set. Leave until cold. Turn out, mask with remaining cream, lightly whipped.
To make the cranberry compote: make a syrup of the sugar and water, boiling it for only 2-3 minutes. Peel, quarter and core the apples, slice each in half. Add to the syrup, cover and poach gently for 15-20 minutes until tender. Draw pan aside and leave uncovered until cool.
Carefully lift out apples into a dish, reboil syrup, add cranberries; simmer for 5 minutes, then pour over apples. Chill before serving.
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