- 1 litre dbl cream
- 16 eggs
- 8 yolks
- 100 grams ginger puree
- 20 grams sugar
- 400 grams white chocolate
- 1 litre passion fruit puree
- 200 grams stock syrup
- 3 leaves of soaked gelatine leaves
- 4 bananas
- mango gel
- ginger gel
- baked white chocolate
- 200 grams egg whites
- 400 grams castor sugar
- 4 drops passion flavour drops
Ginger and white chocolate crème brûlée by Robby Jenks
Robby Jenks
5th July 2018
Ginger and white chocolate crème brûlée by Robby Jenks
Ginger and white chocolate crème brûlée by Robby Jenks
Ingredients
Method
Bring cream, and ginger puree to the boil, combine your eggs, yolks and sugar, once boiled add your eggs and cook out then add your white chocolate and cook like the coffee brulee till split. blitz in the thermomix and pour into desired bowls.
Boil your passion puree, and your stock syrup then add your gelatine. pass through a fine chinois and place into pacojet containers just before you churn your sorbet add 2 fresh bananas on top then churn.
Blitz up mango and ginger.
Take the white chocolate white chocolate - bake in a half gastro with paper and in a baie marie cooked for 40 minutes fan 3, 140c chill then blitz.
Whisk up altogether then pipe into little domes, cook at 140c for 30 minutes
Serve with sliced ginger and cut mango circles plus 4 halves of cut banana.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
