Recipe detail

Desserts Weissbier Creme Posset with toffee caramel sauce

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Desserts

Cuisine: German

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Program steps

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1
Steaming
time icon Termination by time
time icon 01:00 hh:mm
probe icon 85 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit

Name Value Unit
egg yolk 10 pcs
whipped cream 33% 1000 ml
wheat beer 500 ml
lime zest 1 g
vanilla bean 2 pcs
granulated sugar 300 g

Name Value Unit
water 200 ml
granulated sugar 500 g
whipped cream 33% 500 ml
sea-salt 2 g

Name Value Unit
fresh blueberries 50 pcs
blackberries 20 pcs
raspberries 30 pcs
mint 20 pcs

Nutrition and allergens

Allergens: 3, 7
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, Zn
Vitamins: A, B, C, E, Kyselina listová

Nutritional value of one portion Value
Energy 319.3 kJ
Carbohydrate 80 g
Fat 0 g
Protein 0 g
Water 0 g

Directions

Weissbier Creme Posset: We need 10 screw-top jars, 200 ml each. Beat the egg yolks in a kettle, while the beer, cream, sugar and the halved vanilla pods are slowly brought to the boil until the sugar has completely dissolved. Strain the hot liquid through a sieve and slowly add it to the egg yolks. Continue to whisk everything carefully. Toffee caramel sauce: Bring the sugar, salt and water to the boil in a pot and let it reduce until a light yellow caramel is formed at approx. 125°C. Remove from heat and add the cream, then simmer slowly for about 4 minutes. Pour ¾ of the toffee caramel sauce into the jars and freeze; use the remaining sauce to decorate the plates. Pour the cream posset onto the frozen toffee caramel sauce and close immediately, then cook sous-vide in steam mode at 85°C for 60 minutes.