Recipe courtesy of Daniel Boulud
Save Recipe Print
Total:
35 min
Prep:
25 min
Cook:
10 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.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Alton Brown

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Tropical Fruit Smoothie

Recipe courtesy of Katie Lee Joel

Tropical Fruit Salsa

Tropical Fruit Crumble

Recipe courtesy of Regan Daley

Tropical Fruit Beignets

Recipe courtesy of Norman Van Aken

Browse Reviews By Keyword