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DeZaan True Gold Plated Creme Brulee 4
Part 1: True Gold Cashew Crème Brulee
  1. Sift dry ingredients into a bowl & mix to combine. Reserve.
  2. Bring almond milk & vanilla to a soft boil.
  3. Add dry ingredients while continuously whisking to prevent from clumping or burning.
  4. Cook until thickened.
  5. Transfer to a heat-proof container & allow to cool to 4°C/39°F.
  6. Blend in the cashew paste.
  7. Portion 50g to desired silicone molds.
  8. Allow to set in freeze over-night.
  9. Unmold & reserve in freezer.
  10. Refer to assembly for further instructions.
Part 2: Caramel Tuile
  • 500g Raw Cane Sugar
  1. Sprinkle sugar onto a silpat.
  2. Transfer to a sheet tray and bake at 175°C/347°F until caramelized to a golden-brown color.
  3. Allow to cool down on silpat.
  4. Break into organic shapes.
  5. Reserve in an air-tight container with silica gels for humidity control.
Part 3: Citrus Gel
  • 500g Mixed Citrus Puree
  • 11g Agar Agar
  • 50g Granulated Sugar
  1. Mix dry ingredients into a bowl. Reserve
  2. Bring to a boil the citrus puree.
  3. Add dry ingredients.
  4. Boil for 1 min.
  5. Transfer to a heat-proof container & cool until set.
  6. Blend in a food processor until smooth.
  7. Reserve in a piping bag in refrigerator.
  8. Refer to assembly for further instructions.
Part 4: Assembly
  1. Once all components. Place crème brulee at the center of the plate.
  2. Place segmented citrus around the crème brulee (3 oranges & 2 lemons)
  3. Pipe 2 dots of citrus gel around the crème brulee.
  4. Pipe at center of crème brulee the citrus gel.
  5. Finish with caramel tuile over the top of the crème brulee


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