Three Flavours of Crème Brûlée

Ingredients

Vanilla Crème Brûlée:

• 250g Anchor Chef's Classic Whipping Cream
• 250g milk
• 75g castor sugar 
• 1 vanilla pod
• 100g egg yolks 

Raspberry Crème Brûlée:

• 250g Anchor Chef's Classic Whipping Cream
• 150g milk
• 100g raspberry puree
• 75g castor sugar
• 1 vanilla pod
• 100g egg yolks

Dark Chocolate Crème Brûlée:

• 200g Anchor Chef's Classic Whipping Cream
• 200g milk
• 75g castor sugar
• 1 vanilla pod
• 100g egg yolks
• 100g dark chocolate

Sable Cookie:

• 40g almond powder
• 75g starch
• 250g flour
• 1g salt
• 127g icing sugar
• 134g butter
• 74g eggs

Method

Vanilla Crème Brûlée:

• Bring milk, cream and the vanilla pod to a boil, simmer for 15 – 20 min.  
• Whisk the sugar and egg yolks until a smooth mixture. 
• Pour half of the vanilla cream mixture onto the egg mixture and mix well. 
• Pour the mixture in a pan with the other half of the vanilla cream mixture, and bring back on the heat for 1 – 2 min.
• Pass through a sieve and let cool down a bit before pouring into the ramekins.
• Bake au-bien-Marie at 120 °C for approx. 20 - 25 min.  until set. 
• Cool down and store in a fridge.

Raspberry Crème Brûlée:

• Bring milk, cream, raspberry puree and a vanilla pod to a boil, simmer for 15-20 min.
• Whisk the sugar and egg yolks until a smooth mixture.
• Pour half of the vanilla cream mixture onto the egg mixture and mix well.
• Pour the mixture in a pan with the other half of the vanilla cream mixture, and bring back on the heat.

Citrus and Lemongrass Foam:

• Mix Anchor Chef's Classic Whipping Cream, lime zest and lemongrass sugar syrup and put in the iSi Gourmet Whip. 
• Insert the gas cannister and shake 14-18 times till a nice piping consistency.

Assembly:

• First pour in the cranberry and black currant drink.
• Pipe a good amount of citrus and lemongrass foam on top. 

Decoration:

• Decorate with fresh berries, herbs and edible flowers.