Ingredients
Saffron Orange Crème Brûlée
500 g /17.5 oz Heavy cream 35%
100 g / 3.5 oz Granulated sugar
150 g / 5.2 oz Egg yolk
6 g / 0.2 oz Sheet Gelatin
10 g / .35 oz Orange juice
5 g / 0.1 oz Orange Zest
5 g / 0.1 oz saffron
Poached Rhubarb Compote
250 g / 8.7 oz Fresh rhubarb
80 g / 2.8 oz Red wine
50 g / 1.7 oz Granulated sugar
20 g / 0.7 oz Fresh orange juice
20 g / o.7 oz Water
1 ea Vanilla Bean
10 g / 0.3 oz Orange Zest
Cream Cheese Sorbet
250 g / 8.5 oz Cream cheese
130 g / 4.5 oz Yoghurt
130 g / 4.5 oz Sour cream
130 g / 4.5 oz Water
130 g / 4.5 oz Granulated sugar
10 g / 0.3 oz Ice cream stabilizer
50 g / 1.7 oz Glucose
1 ea Fresh lemon zest
Maracaibo Cocoa Nibs Tuilles
110 g / 3.8 oz Sugar
60 g / 2.1 oz Orange juice
30 g / 1.0 oz White flour
60 g / 2.1 oz Almond Flour
60 g / 2.1 oz Warm butter
20 g / 0.7 oz Maracaibo Cocoa Nibs caramelized
Preparation
Saffron Orange Crème Brûlée
Boil heavy cream and Saffron, add to the mixed egg yolk andgranulated sugar. Reheat again up to 86°C/218°F. Add the dissolvedSheet Gelatin, along with the orange juice and Orange Zest.
Poached Rhubarb Compote
Combine all the ingredients in a hotel pan. Cover with aluminumfoil. Place in preheated oven at 200°C/400°F and poach for about40-50 minutes until the rhubarb are soft and tender.
Cream Cheese Sorbet
Bring water, sugar and stabilizer to a quick boil. Combine all otheringredients in order by using a whisk. Freeze in Sorbet machine.
Cocoa Nibs Tuilles
Spread out the Maracaibo Cocoa Nibs tuilles on a Silpat by using astencil. Bake at 190°C/374°F and cut pieces.
Setting
Place the saffron crème brûlée on the plate. Decorate with theMaracaibo Cocoa Nibs tuille. Place poached warm rhubarbcompote and cream cheese sorbet with the Maracaibo CocoaNibs tuille.
Specialty Ingredients
#22302 FELCHLIN-Swiss ORANGE ZEST
#31307 FELCHLIN-Swiss MARACAIBO COCOA NIBS
#90434 GLUCOSE
#90350 Almond Flour
#90071 Vanilla Bean, Madagascar
#90070 Sheet Gelatin
#90073 Saffron
