Chocolate Crème Brûlée Recipe
Yarnell's vanilla ice cream, cappuccino mousse with fresh fruit
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Ingredients
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Chocolate Crème Brûlée
Cappuccino Mousse
Fresh Fruit
Method
Chocolate Crème Brûlée
- 1
Prepare the Chocolate Base
Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the dark chocolate, stirring until melted and smooth.
- 2
Mix Egg Yolks
In a bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until smooth and pale.
- 3
Combine Mixtures
Slowly pour the warm chocolate cream into the egg yolk mixture while continuously whisking. This will temper the yolks.
- 4
- 5
Cool and Chill
Remove from oven and let cool to room temperature. Then refrigerate for at least 2 hours or overnight.
- 6
Caramelize Sugar
Sprinkle an even layer of turbinado sugar on top of each chilled custard. Use a kitchen torch to caramelize the sugar until golden and crispy.
Cappuccino Mousse
- 7
Prepare Gelatin
In a small bowl, combine cold water and gelatin powder. Let it sit for about 5 minutes until it blooms.
- 8
Heat Espresso
Heat espresso or strong coffee in a saucepan over low heat until warm. Stir in the bloomed gelatin until dissolved.
- 9
Whip Cream
In a mixing bowl, whip the heavy cream and granulated sugar until soft peaks form. Gently fold in the coffee mixture and vanilla extract until fully combined.
- 10
Chill Mousse
Transfer the mousse into serving glasses or bowls and refrigerate for at least 1 hour until set.
Fresh Fruit
- 11
Prepare Fruit
Rinse the strawberries, blueberries, and kiwi. Slice the strawberries and kiwi as needed. Arrange the fruit on a serving platter or individual plates.
