Tonka Bean Crème Brûlée – Apricot Sorbet, Warm Milk Chocolate Emulsion

Tonka Bean Crème Brûlée

Ingredients for 12 crème brûlées

Tonka bean crème brûlée
8 Tonka beans
600g fresh double cream
300g full fat milk
8 yolks
110g caster sugar

Warm milk chocolate emulsion
280g 40% milk chocolate
150g fresh double cream
50g  milk (full fat or semi-skimmed)
1 medium egg

White chocolate coated crumble  (Underneath the sorbet)
90g butter
30g demerara sugar
25g caster sugar
60g soft flour
75g rolled porridge oats
15g cocoa butter
30g white chocolate

Apricot sorbet
1 litre of apricot purée
200g caster sugar
80g water

Almond tuile mix
75g ground almond
10g soft flour
75g butter
75g sugar
1 egg
3 ripe apricots
20g crunchy cereal pearls
12 sprig of mint

For the Tonka bean crème brûlées

Toast the Tonka beans in the oven for 10 minutes at 150ºC. Peel the skin off and chop them up into small pieces. Bring the fresh double cream and the full fat milk into the boil and add the chopped Tonka beans. Infuse for 10 minutes. In a bowl, whisk the egg yolks with the caster sugar, and pour over the cream and milk infusion.

Pass the crème brulée mix through 4 layers of muslin and skim. Fill up the cups and place them in a high sided baking tray. Pour 2 cm of boiling water at the bottom of the tray and cling film it. Bake for 40 to 50 minutes at 110ºC. The crème brûlées are cooked when they are set like a soft jelly.

For the warm milk chocolate emulsion

Melt the milk chocolate in the microwave, on medium power for 1 minute and stir with a spatula. Repeat this step every 30 seconds until the chocolate is melted.

Bring into the boil the fresh double cream and milk. Whisk the egg and pour the boiling liquid over it. Make an emulsion by adding the hot liquid on the top of the chocolate in 4 times using a spatula. Fill up an espuma gun and add 1 gas bottle. Shake the espuma gun upside down. Keep warm in a bain-marie (a pan filled with simmering water).

For the white chocolate coated crumble       

In a bowl using your finger tips, mix the butter, demerara sugar, caster sugar, flour and rolled porridge oats until crumbly. Share out the crumble on a tray lined with a silicon mat or greaseproof paper, and bake it at 160°C for 15 to 20 minutes. Cool on the tray. Break the crumble by hand and put it in a bowl.

In a pan, melt slowly the cocoa butter and, off of the heat, mix in the white chocolate with a spatula. Pour it over the crumble and coat each piece using your finger tips. Share out the crumble back on its tray and place it in the fridge for 30 minutes. With your finger tips, break the white chocolate coated crumble into small pieces, put it in a box and store  it in the fridge.

For the apricot sorbet

Combine the water and caster sugar in a pan, bring to the boil and cool down. Measure 150ml of sorbet syrup and mix it with the apricot purée using a hand blender. Pass it through a very fine sieve (chinois) and churn it in an ice cream maker. Keep in the freezer.

For the almond tuile mix

Sieve the ground almonds and the flour. Mix the butter  and sugar in blender. Add the flour and ground almonds, then add the egg. Rest in the fridge for 2 hours before use. Bake on a no-stick tray at 150°C for 5 minutes and turn the tray for 1 or 2 minutes. Remove from the tray while hot using a plastic scraper.

Before service, sprinkle the crème brulées with caster sugar, and caramelise them using a blow torch. Stick each crème brulée in the middle a plate using a little bit of marzipan (or something similar). In the left hand side cups, serve 1 scoop of apricot sorbet over a teaspoon of white chocolate coated crumble, and decorate with an almond tuile and a sprig of mint. In the right hand side cups, put 1 teaspoon of diced apricots and ½ a teaspoon of crunchy cereal pearls, and cover them with the warm milk chocolate emulsion. Add few extra pearls on the top and serve right away.

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