Fruit mince crepes with rum syrup and eggnog ice-cream Recipe

 
Fruit mince crepes with rum syrup and eggnog ice-cream  Recipe
    Ingredients

    100g plain flour
    1 egg
    1 egg yolk
    300ml milk
    1 tablespoon butter, melted plus extra to brush
    410g jar good-quality fruit mince
    Grated nutmeg, to serve

Rum syrup

    1 vanilla bean, split, seeds scraped
    50g caster sugar (golden* if possible)
    2 tablespoons bourbon

Eggnog ice-cream

    4 egg yolks
    110g caster sugar (golden*, if possible)
    300ml thickened cream
    1 vanilla bean, spilt, seeds scraped
    2 egg whites
    40ml (2 tablespoons) bourbon


Fruit mince crepes with rum syrup and eggnog ice-cream  Recipe
    Method

    Step 1

    To make the ice-cream, place egg yolks and sugar in a medium bowl. Use an electric hand beater to beat until pale and thick.
    Step 2

    Place cream and vanilla seeds and bean into a pan and bring to the boil. Remove from heat and set aside for 5 minutes to infuse. Remove and discard the bean.
    Step 3

    Pour the hot cream onto the egg mixture, stir to combine then return the mixture to the saucepan and cook over low heat until the mixture thickens and coats the back of a wooden spoon. Remove from heat and plunge the base of the saucepan into a sink of cold water to cool.
    Step 4

    In a clean bowl, whip the egg whites until soft peaks form, then fold into the custard with the bourbon. Pour into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Pour back into container and refreeze. Repeat 2 or 3 times. (Alternatively, use an ice-cream machine following manufacturer's directions.)
    Step 5

    To make the rum syrup, place vanilla bean and seeds, sugar and 150ml cold water in a saucepan over low heat. Stir until sugar dissolves, then allow to simmer for 5 minutes. Stir in bourbon and set aside to cool.
    Step 6

    To make the crepes*, place flour, egg, egg yolk, milk, butter and a pinch of salt in a food processor and process to combine. Transfer to a jug. Set aside for 10 minutes to rest.
    Step 7

    Heat a 21cm crepe pan* or small frying pan over high heat. Brush with extra melted butter; when the butter sizzles, add 2 tablespoons of crepe mixture, swirling the pan to form a thin crepe. Cook for about 1 minute until golden brown, then flip over and cook other side. Repeat with remaining batter.
    Step 8

    Preheat the oven to 170°C.
    Step 9

    Fill each crepe with 1 1/2 tablespoons fruit mince, fold in half, then half again to form a triangle. Place on a greased baking tray, cover with foil and reheat for about 10 minutes in oven just before serving. Place 2 crepes on each plate, pour over a little syrup and serve with ice-cream and a little nutmeg.

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3/01/2016 10:15:00 PM