WHITE CHOCOLATE & RASPBERRY CREAM BRULEE

 

600ml thickened cream
1/2 cup (125ml) milk
180g white chocolate, chopped
1 vanilla bean, split
6 egg yolks
1/2 cup (100g) caster sugar
1 cup (125g) fresh Otaki raspberries or frozen raspberries

Method – 6 servings

Preheat oven to 150C. Place six 1-cup (250ml) capacity ramekins in a roasting pan.

Combine the cream, milk, chocolate and vanilla in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture comes to a simmer (do not boil).

Meanwhile, use a balloon whisk to whisk together the egg yolks and 1/3 cup (70g) of the sugar in a large heatproof bowl. Gradually pour hot cream mixture into egg-yolk mixture while continually whisking. Remove vanilla beans.

Evenly arrange raspberries among ramekins. Pour over cream mixture. Pour enough boiling water into pan to reach halfway up the sides of the ramekins.

Cook in oven for 40 minutes or until just set. Remove ramekins from pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.

Use a brulee gun to caramelise sugar.

— SUMIT KUMUD, HEAD CHEF – FORAGE KITCHEN + BAR