Tropical Fruit Brulee

2019-07-30
  • Yield : 4 servings
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 35m
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Ingredients

  • 1 (2-inch) piece gingerroot, peeled and roughly chopped
  • 1 cup heavy cream
  • 1 vanilla bean, split and seeds scraped
  • 3/4 cup sugar
  • 1/2 Hawaiian golden pineapple, peeled, cored, and cut into 1/2-inch-thick slices
  • 2 ripe Champagne mangoes, peeled, pitted, and cut into 1/4-inch-thick slices
  • 4 baby bananas, peeled and cut in 1/2
  • 2 kiwi, peeled and cut into 1/4-inch thick slices
  • 1 box gooseberries
  • 2 sprigs mint, leaves only and chopped
  • 1/4 cup fresh pomegranate juice (from 1 11-ounce pomegranate)
  • 12 sable Bretons

Method

Step 1

Wrap the ginger in a layer of cheesecloth, gather, and tie into a little bag. Squeeze the ginger juice into a small dish (you will have about 1 1/2 teaspoons of juice). In a medium bowl and using a whisk, whip the heavy cream until medium peaks form, then add the ginger juice. Refrigerate until ready to use.

Step 2

Rub together the vanilla bean seeds with 4 tablespoons sugar. Toss together the pineapple, mangoes, bananas, kiwi, gooseberries mint leaves, and vanilla sugar. Divide the fruit among 4 creme brulee dishes and gently press the fruit down. Sprinkle 1 tablespoon sugar atop each dish and caramelize the sugar with a blowtorch; repeat the caramelization process with the remaining sugar. Spoon 1 tablespoon pomegranate juice around the fruit and serve immediately with the whipped cream and sables Bretons on the side.

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