Recipe courtesy of Daniel Boulud
Total:
35 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Ina Garten

Creme Brulee

Recipe courtesy of Ree Drummond

Creme Brulee

Recipe courtesy of Alton Brown

Mixed Fruit Tart

Recipe courtesy of Gale Gand

Tropical Fruit Tray

Recipe courtesy of Robert Irvine

Tropical Fruit Kebabs

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking