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Tropical Fruit Brulee Recipe

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This recipe for Tropical Fruit Brulee is from Delta Beta Epsilon Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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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