MARBLE BRULEE
Colton Brophy | Sous Chef | Des Moines Sheraton
When I was in culinary school, I entered a cooking competition where I planned to do something similar, but it fell through. When this came up, I thought I could finally do it justice. This dish brings together things I knew then and what I’ve learned since.
Ingredients
1.5 cups Heavy Cream 4 Egg Yolks .25 cup Sugar 2 tsp Vanilla Extract 8 oz Chocolate Chip
1.5 cups Heavy Cream 4 Egg Yolks .25 cup Sugar 2 tsp Vanilla Extract
Meringue
Caramel
8 Egg Whites 12 oz Sugar 1 tsp vanilla
2 cups sugar .25 cup heavy cream Raspberries-to Garnish
Instructions
1.In two heavy sauce pots, combine the first four ingredients in each column and whisk until smooth. 2.Separately melt the chocolate and set it to the side. Heat both cream mixtures until simmering. Remove from heat, whisk chocolate into one of the pots, and combine well. Cool both. 3.Strain the vanilla and cream mixture and pour it into ramekins, making a swirled effect. 4.Bake in a water bath at 300°F until just set; the center should still wobble slightly. 5.Meanwhile, make caramel. Melt 2 cups of sugar until browned, remove from heat, and whisk in cream. Pour onto a sheet tray and freeze. 6.In a double boiler, whisk egg whites and 12 oz of sugar until 170°F. Place the mixture in a stand mixer and beat until stiff peaks form and the mixture has cooled. Add vanilla and put it in a piping bag with an open star tip. 7.Crush the caramel finely in a blender or robot coupe and sprinkle it over the cooled custards. Gently melt with a torch. Pipe meringue decoratively over the crust and torch as well. Garnish with raspberries.
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