Tropical Fruit Brulee Recipe
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Category: |
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Ingredients: |
Ingredients: 1 (2-inch) piece gingerroot, peeled and roughly chopped 1 cup heavy cream 1 vanilla bean, split and seeds scraped 3/4 cup sugar 1/2 Hawaiian golden pineapple, peeled, cored, and cut into 1/2-inch-thick slices 2 ripe Champagne mangoes, peeled, pitted, and cut into 1/4-inch-thick slices 4 baby bananas, peeled and cut in 1/2 2 kiwi, peeled and cut into 1/4-inch thick slices 1 box gooseberries 2 sprigs mint, leaves only and chopped 1/4 cup fresh pomegranate juice (from 1 11 oz. pomegranate) 12 sable Bretons
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Directions: |
Directions:Wrap the ginger in a layer of cheesecloth, gather, and tie into a little bag. Squeeze the ginger juice into a small dish (you will have about 1 1/2 tsp. of juice). In a medium bowl and using a whisk, whip the heavy cream until medium peaks form, then add the ginger juice. Refrigerate until ready to use. Rub together the vanilla bean seeds with 4 Tbsp. sugar. Toss together the pineapple, mangoes, bananas, kiwi, gooseberries mint leaves, and vanilla sugar. Divide the fruit among 4 creme brulee dishes and gently press the fruit down. Sprinkle 1 Tbsp. sugar atop each dish and caramelize the sugar with a blowtorch; repeat the caramelization process with the remaining sugar. Spoon 1 Tbsp. pomegranate juice around the fruit and serve immediately with the whipped cream and sables Bretons on the side. |
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