Part 1: True Gold Cashew Crème Brulee
Zutaten
Methode- 500g Almond Milk
- 1 Vanilla Bean (optional)
- 135g Granulated Sugar
- 45g deZaan True Gold Cocoa powder
- 10g Cornstarch
- 235g Cashew Paste (unsweetened)
- Sift dry ingredients into a bowl & mix to combine. Reserve.
- Bring almond milk & vanilla to a soft boil.
- Add dry ingredients while continuously whisking to prevent from clumping or burning.
- Cook until thickened.
- Transfer to a heat-proof container & allow to cool to 4°C/39°F.
- Blend in the cashew paste.
- Portion 50g to desired silicone molds.
- Allow to set in freeze over-night.
- Unmold & reserve in freezer.
- Refer to assembly for further instructions.
Part 2: Caramel Tuile
Zutaten
Methode- 500g Raw Cane Sugar
- Sprinkle sugar onto a silpat.
- Transfer to a sheet tray and bake at 175°C/347°F until caramelized to a golden-brown color.
- Allow to cool down on silpat.
- Break into organic shapes.
- Reserve in an air-tight container with silica gels for humidity control.
Part 3: Citrus Gel
Zutaten
Methode- 500g Mixed Citrus Puree
- 11g Agar Agar
- 50g Granulated Sugar
- Mix dry ingredients into a bowl. Reserve
- Bring to a boil the citrus puree.
- Add dry ingredients.
- Boil for 1 min.
- Transfer to a heat-proof container & cool until set.
- Blend in a food processor until smooth.
- Reserve in a piping bag in refrigerator.
- Refer to assembly for further instructions.
Part 4: Assembly
Methode- Once all components. Place crème brulee at the center of the plate.
- Place segmented citrus around the crème brulee (3 oranges & 2 lemons)
- Pipe 2 dots of citrus gel around the crème brulee.
- Pipe at center of crème brulee the citrus gel.
- Finish with caramel tuile over the top of the crème brulee
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.
Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!
deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.
Talia Profet European Chef Lead, deZaan
In our chef-led book, you will be given the scoop on:
- Revelatory cocoa cooking tips from our expert chefs and chef partners
- The six elements of cocoa powder and why they matter
- The difference pH and fat content can make for precision in your recipes
- The story of cocoa powder from bean to shelf
- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
- A plethora of technical cocoa knowledge and know-how
