Monday, August 9, 2010

Gordon Ramsay's Crepes Suzette

So we were eating paella and watching two French restaurants face off on F Word. When the dessert course came up, Gordon demonstrated how to make Crepes Suzette. I think, before the 30 second clip was even over, S was already on her laptop asking Google for the recipe. And, as soon as the show ended, S hopped off the couch and announced that we were making Crepes Suzette, "NOW"! I did not protest.

I, always her humble assistant, was put in charge of segmenting the oranges - which seemed daunting to begin with but was actually incredibly easy. When the job was completed, the segments looked as though they were quite professionally done, even if I do say so myself. After everything was put together, we decided to go one step further and got the blow torch out. We thought it would be a good idea to dust the oranges with sugar and caramelise (is that the right term?) them with the torch - hence the burnt bits in the pictures. It didn't really turn out exactly the way we wanted it to (think thin crème brûlée shell, S suspects that we should have used caster rather than icing sugar), but there were still tiny bits of caramelised sugar and it still tasted great.

Wonderfully soft, light crepes scattered with lovely juicy, citrusy sweet, sauce soaked orange segments, with faintly crisp edges. Absolutely mouth watering-ly, delicious.

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