The Sweet Life: Throw a Dessert-Tasting Party!
(page 4 of 5)
Espresso cup, Williams-Sonoma, Dessert spoon, Pier 1 Imports, Bowl, chef's own. Plates, stylists' own.
Photo by Olivier Koning
“This recipe is quite versatile.I have made lemongrass, passionfruit, mango, vanilla bean and even Kona coffee crème brûlée.”—Chef Glenn Chu
Steamed Ginger Crème BrûléeServes four
1 tablespoon unsalted butter
3 tablespoons minced fresh ginger
6 tablespoons sugar
2 cups heavy cream
4 large egg yolks
4 teaspoons minced candied ginger
8 teaspoons sugar
1. Method:In a large sauté pan, melt butter over medium-high heat until it begins to bubble. Add ginger and 3 tablespoons of sugar; cook until sugar has dissolved and ginger flavor has been extracted, about 2 minutes. Add cream; bring to a boil. Reduce heat and simmer 2 minutes. Strain mixture through a fine mesh strainer into a medium bowl; discard ginger and cool slightly.
In a large bowl, stir together egg yolks and remaining 3 tablespoons of sugar, taking care not to incorporate a lot of air bubbles. Slowly add egg yolk mixture to cream mixture, a little at a
time, stirring constantly.
Prepare a steamer.
Divide mixture evenly among four, 4½-ounce ramekins. Place ramekins in the bottom of the steamer; cover and steam 10 minutes. Carefully remove steamer lid; place 1 teaspoon candied ginger on top of each custard. Replace steamer lid; steam until firm, about 5 minutes.
Remove ramekins from steamer; let cool. Cover and refrigerate until ready to serve. To serve, sprinkle 2 teaspoons of sugar evenly over top of each crème brûlée. Using a hand-held kitchen blowtorch, caramelize the sugar until browned and bubbling, 20 to 30 seconds. Or, place ramekins in a roasting pan filled with ice. Place under a hot broiler until sugar is browned and bubbling, 1 to 2 minutes, watching carefully not to burn the sugar. Serve immediately.
Photos by Olivier Koning
ABOUT THE CHEFJ.J. Praseuth Luangkhot, chef/owner at J.J. French Pastry, 3447 Waialae Ave., 739-0993. Chef JJ provides pastries for Chai’s Island Bistro, another Hale Aina Award-winner in 2007, for Best Bistro/New American Cuisine.
Key Lime “Martini”Serves six
12 ounces fresh-squeezed Key Lime juice (bottled is okay, too)
12 egg whites
3 cups sugar
3 cups cream
1. Method:Whip cream until it forms soft peaks, and set aside.
Combine sugar and egg whites, and whip until stiff. Add lime juice to egg-white mixture, and mix until combined.
Fold whipped cream into lime/egg-white mixture.
Pour into martini glass, then chill for a few hours or until served.
Garnish with fresh fruit and a mint leaf, or perhaps a twist of lime.
Do you like what you read? Subscribe to HONOLULU Magazine »