White Chocolate Orange Crème Brûlée
Recipe courtesy of Johan Hamstra, Executive Pastry Chef, The Landings Golf & Athletic Club (Savannah, Ga.)
Ingredients
- cream - 27 ozs.
- sugar - 2 ozs.
- white chocolate - 4 ozs.
- yolks - 8 ozs.
- vanilla extract - 1/2 tsp.
- gelatin - 48 ozs.
- orange zest - to taste
- Ingredients for the Gluten-Free Cookie:
- butter - 8 ozs.
- sugar - 2.5 ozs.
- brown sugar - 2 ozs.
- salt - 1/2 tsp.
- vanilla paste - 1/2 tsp.
- egg - 1 ea.
- gluten-free blend - 13 ozs.
- Ingredients for the Strawberry Meringue:
- egg white - 4 ozs.
- sugar - 4 ozs.
- cream of tartar - 1/4 tsp.
- 10X sugar - 2 ozs.
- cornstarch - 1 Tbsp.
- strawberry - 1/2 tsp., dried
- beet powder - 1/2 tsp.
- Ingredients for the Yuzu Curd:
- yuzu juice - 200 ml.
- sugar - 75 gms.
- eggs - 2 ea.
- yolks - 3 ea.
- sugar - 75 gms.
- cornstarch - 10 gms.
- butter - 100 gms.
- Ingredients for the Dehydrated Strawberries:
- strawberries - 1 basket, fresh
Instructions
Procedure for the White Chocolate Orange Crème Brûlée:
- Add cream. Add sugar. Rub with orange zest. Bring to a simmer. Cover. Infuse for 30 minutes.
- Pour 1/3 over the white chocolate. Melt.
- Temper the egg mixture with 1/3. Add sugar. Pour all in pot. Add vanilla extract.
- Soak and add gelatin. Strain.
- Lightly spray a half-sheet pan. Cover airtight with double layers of plastic wrap. Lightly spray again.
- Bake at 275°F with 10% steam and a low fan setting for 30 minutes.
- Let set up. Remove from sheet pan, and cut in rectangles 10 cm x 4 cm.
Procedure for the Gluten-Free Cookie:
- Cream butter, sugar, brown sugar and salt.
- Add vanilla paste. Add egg.
- Add gluten-free blend. Blend until incorporated.
- Roll out and bake at 330°F on the convection setting with a dry heat fan for 50 minutes.
- Cool and lice of crème brûlée measuring 12 cm. by 4 cm.
Procedure for the Strawberry Meringue and Yuzu Curd:
- Pipe with small round tip on a silpat.
- Dry on meringue setting for 3 hours (depending on size and thickness)
Procedure for the Dehydrated Strawberries:
- Trim, wash and dry 1 basket of fresh strawberries.
- Slice thin and place on a silpat.
- Dehydrate at 150°F, low fan for 4 hours
- Peel from silpat after 2 hours and flip to other side to dehydrate another 2 hours.
- Keep in airtight container with limestone.