Recipe courtesy of Jeff Mauro
Spumoni Crème Brûlée with Chocolate Ganache, Pistachio Custard and Strawberry Whip
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- Level: Intermediate
- Total: 6 hr (includes resting and chilling time)
- Active: 1 hr
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1968
- Total Fat
- 176 g
- Saturated Fat
- 109 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 5 g
- Sugar
- 75 g
- Protein
- 20 g
- Cholesterol
- 747 mg
- Sodium
- 281 mg
- Level: Intermediate
- Total: 6 hr (includes resting and chilling time)
- Active: 1 hr
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1968
- Total Fat
- 176 g
- Saturated Fat
- 109 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 5 g
- Sugar
- 75 g
- Protein
- 20 g
- Cholesterol
- 747 mg
- Sodium
- 281 mg
Ingredients
Crème Brûlée:
Ganache:
Strawberry Whip:
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Directions
Special equipment:
four 8-ounce crème brûlée ramekins; a kitchen torch; four 8-ounce ramekins- Preheat the oven to 325 degrees F.
- For the crème brûlée: Combine the heavy cream, pistachio cream, almond extract and 1/2 cup granulated sugar in a medium saucepan. Slowly bring to a gentle simmer, stirring occasionally, about 10 minutes. Add the egg yolks to a large bowl and whisk until lightly pale. Remove the cream mixture from the heat and slowly pour it over the egg yolks to temper, whisking constantly. Pour the mixture through a fine mesh sieve into a container with a spout. Evenly distribute the custard into four 8-ounce crème brûlée ramekins. Place the ramekins in a large roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the ramekins. Bake for about 30 minutes, or until the custard is set but still slightly jiggly. Remove the ramekins from the roasting pan and place in the fridge to chill until ready to serve, 4 hours or up to overnight.
- Take the crème brûlée out of the fridge 30 minutes before serving. Evenly top the four ramekins with the remaining 1/2 cup granulated sugar. Using a kitchen torch, melt the sugar until it bubbles and turns dark golden brown. Allow to sit for a few minutes to let the top become crispy.
- For the ganache: Heat the heavy cream in a small saucepan until steaming. Add the chocolate to a medium bowl, then pour the hot cream over it. Let stand for 3 minutes, then add the salt and stir with a rubber spatula until smooth. Divide the ganache evenly among four 8-ounce ramekins and allow to cool.
- For the strawberry whip: Add the heavy cream, confectioners' sugar and strawberry powder (reserving 1 teaspoon for garnish) to a large bowl. Use an electric hand mixer to whip it to medium peaks.
- To serve, use a warm spoon to quenelle the whip onto the top of each crème brûlée. Garnish with a sprinkle of the reserved strawberry powder, chopped pistachios and flaky sea salt. Serve immediately alongside the ganache.
