Nettle Brulee

Ben Spalding

Ben Spalding

12th January 2011
Ben Spalding

Nettle Brulee

Nettle brulee


  • 1 kg nettles
  • 2.5 litres double cream
  • 750g egg yolks
  • juice of 2 lemons
  • 50g fine salt
  • shallot vinegar to taste
  • 25g green food colouring


1. Boil cream, add nettles and blend in blender, add egg yolks slowly, season and add vinegar and colouring
2. Strain through chinois and pour into moulds in a deep roasting tray, fill with boiling water, and cook @ 85c full fan until set, around 30 minutes
3. When set, remove the moulds and onto a tray to cool in the fridge
4. Keeps in the fridge for up to 5 days

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