Bittersweet Chocolate Créme Brulee - Breville BOV800 Instruction Booklet

BAKE continued
until creamy. Scrape sides of bowl and
blades or beaters and add egg yolks
one at a time. Scrape again to ensure
a smooth texture is achieved without
overbeating. Add lemon zest and lemon
juice and mix to combine. Add sour
cream.
5. In a separate bowl, beat the egg whites
until stiff peaks form. Gently fold in one
third the egg whites into the cream
cheese to lighten the mixture. Add the
rest of the egg whites folding gently
taking care not to deflate the bubbles.
Turn the mixture into the cooled round
pan.
With the rack positioned at the
6.
bottom of the oven, turn the function
dial until the indicator on the LCD
screen points to the BAKE function.
Ensure convection fan is off. Set the
temperature to 170˚C/ 340˚F and the
timer to 55 minutes. Press the START/
CANCEL button to activate and bake
the cheesecake for the allotted time
or until it is set, but still wobbly in the
centre.
7. Remove the cheesecake from the oven
and allow to completely cool on a wire
rack before refrigerating for at least 6
hours.
8. For a simple topping combine
strawberries, blueberries and
raspberries, sugar and lemon juice in a
small bowl. Toss to coat and let sit 10
minutes.
9. Slice the cheesecake and mound 3
tablespoons of the berries on the top.
BOV800 IB_FA.indd 57
BITTERSWEET CHOCOLATE
CRÉME BRULEE
Function: BAKE
Temperature: 170˚C/340˚F
Cooking Time: 40 to 45 minutes
Convection Fan: OFF
Makes: 6 Servings
2 cups/500 ml heavy cream
90g Bittersweet chocolate, chopped
4 x 60g eggs, separated
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons sugar for Brulee
1. In a sauce pot, heat the cream until
bubbles begin to form. Remove from
heat and add the chocolate, stirring to
melt.
2. In a separate bowl, whisk together the
egg yolks and sugar using a Breville
Electric Mixer until the mixture turns
a thick creamy pale yellow, about 5
minutes. With one laddle at a time,
slow dribble the hot cream into the egg
yolk mixture whisking constantly. Strain
the mixture into a clean bowl. Stir yolk
mixture, whisking constantly.
3. Divide the custard amongst (6 x 125 ml
capacity) ramekins.
4. Place the ramekins inside a 30x20x8cm
dish. Pour enough boiling water into
the dish to fill ²⁄³ up the sides of the
ramekins.
5. Cover loosely with foil or non-stick
baking paper. Set the wire rack in the
bottom rack height position. Carefully
place the pan in oven. Turn the function
dial until the indicator on the LCD
screen points to the BAKE function.
Turn the convection fan OFF. Set the
temperature to 170˚C/340˚F and press
START/CANCEL button to activate.
6. Bake approximately 40 to 45 minutes
or until the custards are set, but still
wobbly in the centre. As they cool the
custards will firm up.
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