Crème Brûlée with White Chocolate, Passion Fruit, Smoked Macadamia, Mango Sorbet Recipe created by Executive Chef of BLACK Bar & Grill at The Star Sydney, Dany Karam.
One of Executive Chef, Dany Karam’s all-time best desserts, this concoction will wow your guests with an indulgent array of textures from a mouthful of silky Valrhona white chocolate custard to the crunch of smoky burnt butter crisp – the perfect end to a special meal.
Ingredients
White chocolate brûlée
- 4L full cream
- 500g egg yolks
- 500g caster sugar
- 850g Valrhona white chocolate, cut into small chunks
- 10g pink salt
Brown butter tuile
- 270g melted butter
- 100g golden syrup
- 215g icing sugar, sifted
- 50g brown sugar
- 270g egg whites
- 270g plain flour
Passion caramel gel
- 1kg passionfruit puree
- 450g dextrose
- 1kg sugar
- 325g full cream
- 390g butter, diced
- 9g agar agar
Dulcey gravel
- 1.5kg Dulcey chocolate
- 1.1L water
- 1.6kg caster sugar
Passionfruit sorbet
- 750g passionfruit puree
- 250g mango puree
- 125g dextrose
- 12g neutrose
- 30g trimoline (inverted sugar)
- 450g caster sugar
- 1.15L water
Method
- To make the white chocolate brûlée, bring your cream and sugar to a simmer in a small saucepan over low heat. Mix in the sugar and egg yolk slowly, ensuring not to cook the egg. Pour the mixture over the white chocolate pieces in a bowl and combine until smooth. Pour the mixture into ramekins and once ready to cook, bake them at 100C until the liquid turns into a jelly-like consistency.
- To make the brown butter tuile, combine all ingredients gently in a bowl with a spatula or use the paddle attachment on your stand-mixer. Spread the combined mixture thinly on a silicone mat or lined baking tray and bake at 160C for 8-10 minutes until hardened but malleable. Allow to cool slightly and cut into thin strips. Wrap each strip around your finger or a chopstick to create tuiles. Set aside.
- To make the passion caramel gel, add your sugar to a pot over low heat. Once the sugar has browned slightly, mix in the passionfruit and dextrose and deglaze your pot. Add your agar and bring to the boil, then add cream and butter, mixing well. Once combined, pass the mixture through a sieve and allow to cool in the fridge.
- To make the dulcey gravel, melt your chocolate using the bain-marie method. In a separate pan, bring your water and sugar to the boil. Transfer your melted chocolate to a mixing bowl and pour in the sugar water slowly, mixing until a rough crumble or gravel texture forms. Transfer to an airtight container and allow to cool in the fridge.
- To make the passionfruit sorbet, bring your trimoline and water to the boil in a pot. Then add all the other dry ingredients, keeping the mixture at a low temperature. Once combined and smooth, blitz the mixture with a hand mixer or in a food processor. Pour into a freezer-safe container and allow to freeze for 12 hours.
- To serve, add a layer of the dulcey chocolate gravel to your serving plate. Then top with a scoop of passionfruit sorbet, a drizzle of passion caramel and a brown butter tuile on top. Add crushed macadamias as a final garnish, if preferred.
To discover more of Dany’ Karam’s indulgent desserts, book at table at BLACK Bar & Grill for your next big occasion.
