- 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.
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