Ingredients

Method

• 1 cup milk
• 1 cup cream
• 150 g sugar
• 1/2 t ground cinnamon
• 6 free-range egg yolks
• 1/2 cup peanut butter
• For the shortbread
• 90 g flour
• a pinch salt
• 50 g sugar
• 125 g butter
• For the salted strawberries
• 125 g strawberries, roughly chopped
• 125 g sugar
• 3 T water
• 1 T salt
• 10 g agar agar
• For the sugar bells
• 1 kg sugar or isomalt
• 1 T water

Method

Ingredients

Preheat the oven to 180°C. Heat the milk, cream, 75 g sugar and the cinnamon in a saucepan over medium high heat until hot, but not boiling.

Whisk the egg yolks with a little of the cream mixture, then add the rest and whisk until smooth. Add the peanut butter and mix well.

Line an ovenproof dish with clingwrap. Pour the mixture into the lined dish, place it in a shallow baking pan and pour enough hot water into the pan to fill it halfway. Bake for 30 minutes.

Remove from the oven and cool. Cut into 5 x 5 cm squares using a warm knife.

To make the shortbread, preheat the oven to 180°C. Mix the flour with the salt and sugar. Rub the butter into the flour mixture. Roll out the dough to a thickness of 3 mm on a lightly floured surface, then chill for at least 30 minutes. Cut the dough into 5 x 5 cm squares and bake for 20 to 25 minutes.

To make the salted strawberries, boil the strawberries, sugar, water and salt until syrupy. Whisk in the agar agar and leave to cool.

To make the sugar bells, melt the isomalt in a saucepan over a high heat until it turns amber in colour. Pour it into a metal ring on a silicone mat. Allow to cool slightly, then pull the ring upwards while blowing into the centre to create a tube of the desired length. Cut the sugar bell from the ring using a hot knife.

To assemble, drizzle the salted strawberries onto a serving plate, top with the crème brûlée and a shortbread biscuit and cover with a sugar bell.