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Creme Flan Uuith Fresh Berries

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Ingredients
  Unflavored gelatin 1 Tablespoon (1 Package)
  Milk 1 Cup (16 tbs)
  Half and half 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon, divided
  Fresh mint leaves 15 , cut into chiffonade, divided
  Orange juice 1 Cup (16 tbs)
  Passion fruit compound 2 Ounce
  Passion fruit 2
  Cantaloupe 1⁄2 , cut into balls
  Honeydew 1⁄4 , cut into balls
  Quartered strawberries 1 Cup (16 tbs)
  Raspberries 1 Cup (16 tbs)
  Blueberries 1⁄2 Cup (8 tbs)
  Blackberries 6
  Finely chopped slivered almonds 1⁄4 Cup (4 tbs)
  Finely chopped pistachios 1⁄4 Cup (4 tbs)
  Mint leaves 6
Directions

Sprinkle gelatin over 1/4 cup milk; let stand 1 minute.
Bring remaining milk and half-and-half to a boil in medium saucepan; stir in sugar, gelatin and 1/2 teaspoon vanilla.
Stir until gelatin is completely dissolved.
Add several mint leaves.
Cool slightly; remove mint leaves.
Spray 6 (2.5 oz.) ramekins with nonstick cooking spray or rub lightly with oil.
Pour mixture into ramekins; chill until set.
Combine orange juice, passion fruit compound, remaining vanilla and a little fresh mint.
Chill several hours.
Strain before using.
Cut passion fruit in half; spoon out pulp.
Reserve.
Unmold flan; place in center of individual serving bowls.
Surround with 3 cantaloupe balls, 2 honeydew balls, four strawberry quarters, 2 raspberries, two blueberries and 1 blackberry, cut in half.
Pour about 2 tablespoons sauce over flan.
Sprinkle with mint chiffonade, almonds and pistachios.
Garnish with a little bit of passion fruit pulp and a mint leaf.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Cook Time: 
4 Minutes

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