Michelin star CRÈME BRÛLÉE | Fine Dining Raspberry Dessert

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla extract

Vanilla extract provides flavor at a lower cost

sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a different flavor profile at a similar cost

Measure all ingredients: egg yolks, sugar, milk, and cream.

Transfer milk and cream into a pot and bring to a boil.

Cut passion fruits in half and scrape them into the cream.

Bring the cream and passion fruit mixture to a slow boil.

Mix egg yolks and sugar in a bowl.

Combine the egg yolk mixture with the cream mixture.

Taste and adjust sweetness with more sugar if desired.

Prepare raspberry sorbet by mixing equal parts water and sugar in a pot and bringing to a boil.

Blend fresh raspberries with water in a blender.

Pass half of the raspberry mixture through a chinois for serving.

Use the egg test for the sugar syrup to determine sweetness.

Cool the syrup in the fridge.

Boil the second half of the raspberry juice with syrup, cloves, and lemon juice.

Add agar and cook for a few more minutes, then cool in the fridge.

Prepare metal rings for the crème brûlée with cling film and foil on the bottom.

Pour water into the bottom of the oven and preheat to 95°C.

Transfer the crème brûlée mixture into the metal rings and place in the oven for 30 to 60 minutes, checking for doneness based on the size of the rings.

Cool the crème brûlée in the fridge.

Prepare marinated raspberries by mixing fresh raspberries with amaretto and sugar, letting them infuse for a few minutes.

Burn the top of the crème brûlée.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens