Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Brûlée - Dessert

Ama Ozen @ Kobe Jones

March 13th 2007 08:54

Kobe Jones, located in Sydney's King Street Wharf, is a modern Japanese Restaurant with a twist. Super chic and innovative, the cuisine is inspired by the best of eastern spices and the californian flavours of the west. The huge menu is fresh and light containing some surprising delicious dishes and delightfully presented desserts - of which I had the pleasure of sampling over the weekend.

The "Ama Ozen", a tray of Kobe Jones' finest Desserts, was most suitable for our party of four and consists of:

- SUSHIMI (Fresh fruit sushi cheesecake with Kobe Jones' famous Chop Sticks)
- KANPAI TRIFLE (Sake infused trifle with marinated cherrys in jelly)
- YOKAN (Chocolate sabayon on a hazelnut biscuit with a vanilla anglaise)
- ANKO (Green Tea cream brulee).

The Sushimi was delightfully presented with cheesecake made in the form of sushi (cheesecake as the rice, the fruit on top as the 'sushi' as well as the traditional pickled ginger) and was my favourite dessert for the evening.

Two long pieces of dark chocolate complemented the 'sushi' and were made in the form of chopsticks to round off the excellent presentation although they are strictly for chocolate lovers only! I found them to be too rich and filling but I am sure those that love chocolate will appreciate it very much.

The Yokan was delicious and the contrast in textures of the sabayon and the hazelnut biscuit was superb.

The cream brulee, Anko, was far from your traditional creme brulee, but the combination of smooth green tea ice cream and Japanese red bean was delightful.

Overall, the dessert wasn't the best I have had the pleasure of sampling, but the excellent presentation more than made up for it.

I will definitely be going back in the future to sample their desserts again - and wonderful sushi rolls too!

Presentation: 9/10
"Wow" for the tastebuds: 6.5/10

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Posted By: Scarlett - Category: Brûlée, Crème Brûlée, Cakes, Fruit-based desserts

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Passion Fruit Creme Brule

May 11th 2006 02:58

Passion Fruit Crème Brûlée
with passion fruit jellies

About Crème Brûlée

Crème brûlée means ‘burnt cream’, one of the great delights of French cuisine. Passion fruit crème brûlée is another star dish from the pastry chef, Anita Pearce.
Here, Passion fruit and brûlée is given a sophisticated treatment. The brûlée custard is made differently from regular custard:
sugar is added after the milk has been beaten onto the yolks, resulting in a thick mixture that allows the vanilla seeds to be held in suspension.
You can serve the brûlée on its own, but it’s so much more fun to serve it up with the little passion fruit jellies made in the scooped-out shells. You also can top with a half of mango and many seasonal fruit to make the crème brûlée full of distinctive taste.

INGREDIENTS
Serves 8-10

For the crème brûlée
300 ml full-cream milk
700 ml double cream
½ vanilla pod (cut across the centre)
12 ripe and wrinkly passion fruit
10 large egg yolks
150 gm caster sugar

For the passion fruit jellies
8-10 ripe and wrinkly passion fruit
75 gm caster sugar
120 ml water
1½ × 5-gm leaves of gelatine

sifted icing sugar, for dusting

1. For the crème brûlées, put the milk, cream and vanilla pod into a pan and bring to just below boiling point. Set aside for 1 hour, to allow time for the flavour of vanilla to infuse the milk and cream.

2. Meanwhile, cut the passion fruit in half and scrape out the pulp into a sieve set over a bowl. Rub the pulp through with a wooden spoon – you want about 150 ml of juice.

3. Preheat the oven to 120 degrees Celsius. Mix the egg yolks and sugar together in a bowl, then strain onto the cream and milk mixture and stir in the passion fruit juice. Pour the mixture into 8-10 × 175-ml ramekins and put them into a roasting tin. Pour hot, but not boiling water into the tin so that it comes halfway up the sides of the ramekins. Bake for approximately 1 hour until just set but still slightly wobbly in the centre.

4. Remove the dishes from the hot water and leave to cool, then cover and chill overnight.

5. For the passion fruit jellies, pulp and sieve the passion fruit as before, reserving 2 tablespoons of the seeds. Peel away the thin membrane lining the passion fruit half-shells and then put the shells into empty egg boxes, ready to fill with the jelly.

6. Put the passion fruit juice, sugar and water into a small pan and warm through over a gentle heat to dissolve the sugar, but don’t let it get too hot. Meanwhile, soak the leaf gelatine in a bowl of tepid water until soft, then lift out, drop into the jelly mixture and stir until dissolve. Pour 5 tablespoons of the jelly mixture into a small bowl and set aside.

7. Fill the passion fruit shells almost to the top with the jelly mixture and chill in the fridge until set. Meanwhile, wash off the reserved passion fruit seeds and stir them into the reserved jelly mixture. When the first lot of jelly has set, spoon some of the seeded jelly mixture in a thin layer over the top of each one and return to the fridge to set.

8. Shortly before serving, dust the top of each crème brûlée with 1 teaspoon of icing sugar and, holding a blow torch about 10-12 cm away from the surface, caramelize the sugar evenly. Leave for a few minutes to harden, then transfer to dessert plates and place 2 of the jellies alongside each one. Serve straight away.

**From Rick Stein’s French Odyssey, Eat & Travel Weekly, and Exquisite Dessert Buffet**

Tips:

1. For a poor man’s version of crème brûlée, sprinkle the cooled brûlée with brown sugar and place into the oven and bake at 250 degrees Celsius for about 1 minute. Or, place into the broiler for 1-2 minutes, checking constantly, until the surface is bubbling and golden.

2. You can serve the crème brûlée on its own, or serve up with the little passion fruit jellies made in the scooped-out shells; you also can top with a half of mango and many seasonal fruit to make the crème brûlée full of distinctive taste.

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