Tropical Fruit Brulee

Name: Tropical Fruit Brulee
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

12 ingredients

9 steps

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.
2

Squeeze the ginger juice into a small dish (you will have about 1 1/2 teaspoons of juice).
3

In a medium bowl and using a whisk, whip the heavy cream until medium peaks form, then add the ginger juice.
4

Refrigerate until ready to use.
5

Rub together the vanilla bean seeds with 4 tablespoons sugar.
6

Toss together the pineapple, mangoes, bananas, kiwi, gooseberries mint leaves, and vanilla sugar.
7

Divide the fruit among 4 creme brulee dishes and gently press the fruit down.
8

Sprinkle 1 tablespoon sugar atop each dish and caramelize the sugar with a blowtorch; repeat the caramelization process with the remaining sugar.
9

Spoon 1 tablespoon pomegranate juice around the fruit and serve immediately with the whipped cream and sables Bretons on the side.