Jul 14 2026
Restaurants›AlmaRosa Restaurant & Lounge›Creme Brulée De Vainilla Con Frutos Rojos Recipe

Creme Brulée De Vainilla Con Frutos Rojos Recipe

Inspired by AlmaRosa Restaurant & Lounge
Time2h
Serves6

White Chocolate Foam, Berry Sorbet, and Passion Fruit Jelly

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Ingredients

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Creme Brulée

White Chocolate Foam

Berry Sorbet

Passion Fruit Jelly

Method

Creme Brulée

  1. 1

    Prepare the Custard

    In a saucepan, heat the heavy cream with the granulated sugar and the split vanilla bean until just simmering. Remove from heat and let it infuse for 15 minutes.

  2. 2

    Combine Egg Yolks

    In a bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks, whisking continuously to temper the eggs.

  3. 3

    Bake

    Strain the mixture and pour it into ramekins. Place the ramekins in a baking dish filled with hot water and bake at 300°F (150°C) for about 30-35 minutes, until set. Let cool, then refrigerate for at least 2 hours.

  4. 4

    Finish the Brulée

    Just before serving, sprinkle brown sugar on top of each ramekin and use a kitchen torch to caramelize the sugar until golden brown.

White Chocolate Foam

  1. 5

    Melt the Chocolate

    Melt the white chocolate in a double boiler until smooth.

  2. 6

    Prepare Gelatin

    Soak the gelatin sheets in cold water for 5 minutes, then dissolve in 1/4 cup of hot heavy cream.

  3. 7

    Combine

    Whip the remaining cream to soft peaks, then mix in the melted white chocolate and dissolved gelatin. Chill until using.

Berry Sorbet

  1. 8

    Blend Ingredients

    In a blender, combine mixed berries, granulated sugar, and lemon juice. Blend until smooth.

  2. 9

    Chill and Freeze

    Pour the mixture into a shallow dish and freeze for about 2-3 hours, stirring occasionally until firm.

Passion Fruit Jelly

  1. 10

    Prepare Gelatin

    Soak the gelatin sheets in cold water for 5 minutes.

  2. 11

    Combine Ingredients

    In a saucepan, heat the passion fruit puree and sugar until the sugar dissolves. Remove from heat and add the soaked gelatin, stirring until dissolved.

  3. 12

    Set the Jelly

    Pour the mixture into a mold and refrigerate until set, about 2 hours.

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