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Burlesque - Caramel Brioche with Port Whipped Cream

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Tuesday, October 20, 2009

Burlesque - Caramel Brioche with Port Whipped Cream

There are a few things that you should know about making caramel, brioche and port whipped cream, says Jason Moore.

1. Caramel is fucking HOT!
2. Making caramel in the summer is a fail. Making it in the winter is a win.
3. Never stop whisking. I got yelled at so many times.

Alicia Streight and Jason Moore are a cooking circus, based in Oakland, Calif. They can make anything and they do. Sometimes in costume, sometimes naked, sometimes for fun and sometimes, even, when they are just plain hungry.

If you are lucky enough to be invited to a dinner party at one of their houses you should do anything and everything in your power to attend. For serious.

Ingrediants: Brioche: cut into cubes or large croutons; Port Whipped Cream: 1 C. Port and 1.5 C Whipping Cream, blended together in a mixer on medium high until foamy and thick; Caramel: 1 C. Sugar, 6 tblsp butter, 1/2 C. heavy cream.

Instructions (Caramel): Heat sugar until hot. Stir constantly until sugar is dissolved. Add butter. When melted, stop heat. Wait 3 seconds. Drizzle in heavy cream, stir, and put into a mason jar.

Stack brioche crouton on a plate. Drizzle with caramel and add a dollop of whip cream and top with a second brioche crouton to make a sweet sandwich. Drizzle with caramel to soak and top with last pizzazz of whip cream.

Labels: Burlesque, Food Photography, Jamie Lloyd, Melissa Schilling, Recipes

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