AVANT-GARDE CREME BRULEE

Technique: GELIFICATION
Additives: AGAR-AGAR

INGREDIENTS 

  • 7/8 cup (215 ml) dark chocolate
  • 1/2 cup (125 ml) milk chocolate
  • 2 cups (500 ml) half and half 
  • 1 bag early grey tea 
  • 8 egg yolks 
  • 1/4 cup (65 ml) cane sugar 
  • 2 cups (500 ml) heavy cream
  • 1/4 cup (65 ml) brown sugar 
  • 1 cup (250 ml) half and half 
  • 2 tbsp (30 ml) cane sugar 
  • 2 vanilla cloves 
  • 1 sachet (2 g) AGAR-AGAR
  • blueberries, to taste 
  • blackberries, to taste 
  • wildflowers, to taste 
  • thyme sprigs, to taste 

DIRECTIONS

Refrigerate oil until very cold, or, to save time, place it in the freezer for 1 hour. 

CREME BRULEE

Chop chocolate, preheat oven to 300 °F (150 °C) and arrange ramekins on a baking sheet.
In a medium-sized pot, bring half and half to a boil, then remove from heat and put a tea bag in. Cover and let steep for 4 minutes.
Using a sieve, filter cream tea (discard the bag). In a medium-sized bowl and using a whisk, gently combine yolks, cane sugar and heavy cream. Then, while whisking, incorporate about a quarter of the tea. Wait 1 minute, then incorporate the remaining tea.
Pour preparation into ramekins and cook in the oven for 45 minutes or until a knife comes out clean. Once cooked, transfer ramekins to a cooling rack and let cool down at room temperature for at least 2 hours. (Make vanilla pearls while the creme brulees are cooking or cooling.)
Sprinkle each creme brulee with brown sugar, then caramelize using a torch. Serve as soon as possible after caramelizing.

VANILLA PEARLS 

In a small pot, heat cream and sugar without boiling and infuse vanilla for a minute. Remove from heat and infuse for 15 more minutes.
Put the pot back on the heat. Incorporate agar-agar while stirring and bring to a boil, then remove from heat immediately.
Remove oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Stir gently, then, using a slotted spoon, delicately collect pearls and briefly rinse them in water. Remove excess water from each spoonful by applying a piece of paper towel on the bottom of the spoon. reserve.

ASSEMBLY 

Decorate each creme brulee as pictured and serve.

 

 

PRODUCTS USED TO CREATE THIS RECIPE 

AVANT-GARDE CREME BRULEE