Recipe courtesy of Daniel Boulud

Tropical Fruit Brulee

  • Level: Intermediate
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

1 (2-inch) piece gingerroot, peeled and roughly chopped

1 cup heavy cream

1 vanilla bean, split and seeds scraped

3/4 cup sugar

1/2 Hawaiian golden pineapple, peeled, cored, and cut into 1/2-inch-thick slices

2 ripe Champagne mangoes, peeled, pitted, and cut into 1/4-inch-thick slices

4 baby bananas, peeled and cut in 1/2

2 kiwi, peeled and cut into 1/4-inch thick slices

1 box gooseberries

2 sprigs mint, leaves only and chopped

1/4 cup fresh pomegranate juice (from 1 11-ounce pomegranate)

12 sable Bretons

Directions

  1. 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.
  2. 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.
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Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.