Part 1: True Gold Cashew Crème Brulee
Ingredients
Method- 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
Ingredients
Method- 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
Ingredients
Method- 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
Method- 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
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