Crème brûlée yuzu , lemon verbena sorbet and nectarine

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Ice cream

    Ingredients

    • Milk - 500g
    • lemon verbena - 30g
    • Fresh cream - 100g
    • Milk powder 0% - 35g
    • Egg yolk - 70g
    • Sugar - 90g
    • Glucose - 25g
    • Lemon zest - 0,5
    Bring the milk to a boil. Add the lemon verbena and let infuse.
    Sieve. Add the remaining ingredients and heat to 82°C. Strain and let cool. Turn to ice

  2. Crème brûlée

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 80 g
    • Fresh cream - 125g
    • Milk - 65g
    • Egg yolk - 120g
    • Sugar - 50g
    Mix all ingredients in a bowl. Heat to 60°C. Pour into a mold. Place in a preheated oven at 90°C. Bake for 50 minutes. Let cool at room temperature.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  3. Nectarine

    Ingredients

    • Nectarine - 2
    • Water - 600g
    • Sugar - 300g
    • Vanilla pods - 0,5
    • Cinnamon (sticks) - 0,5
    • Lemon zest - 0,5
    Halve the nectarines and remove the pit.
    Mix the remaining ingredients and bring to a boil. Poach the nectarines in the syrup. Remove the peel and let cool. Cut into the desired shape.
  4. Assembly

    Place a few slices of nectarine on a plate. Caramelize the crème brûlée with brown sugar. Put on the plate. Finish with the ice.

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