Caramelised Dark Chocolate Brulee, Mint Gelato - Chef Recipe by Jordon Garcia

Ingredients

Dark chocolate brulee:

220g cream
94g sugar
1/2 vanilla pod
66g 70% dark chocolate
75g egg yolk
120g milk
20g raw sugar (for the brulee at the end)

Mint gelato:

300g milk
150g cream
30g sugar
1.5g corn flour
10g milk powder
25g honey
4g pectin
20g mint
1g salt

Wattleseed crumble:

100g flour
80g butter
40g sugar
4g cocoa powder
10g wattleseed (ground)
10mL water

Method

Dark chocolate brulee:

In a pot, add the cream and vanilla. Bring to simmer and then set aside.

In a bowl, whisk together the egg yolks and milk, set aside.

In another pot, heat sugar until a brown caramel forms.

Remove the caramel from the heat and carefully pour in the warm cream, adding it gradually.

When the cream is combined with the caramel, put the pot back on the heat and whisk till all the caramel is dissolved.

Once all the hard caramel is dissolved into the cream, remove from the heat and add the egg and milk mixture. Whisk to combine.

Once combined, place back on the heat and heat the mixture while slowly stirring on a low heat until it reaches 80-82 C.

Once the mixture has reached this temperature, you can remove it from the heat again and stir in the chocolate until the mix is glossy and all the chocolate is dissolved.

Pour mixture into ramekins straight away and store in the fridge for at least 8 hours, preferably 12.

We recommend about 100g per portion.

Mint gelato:

Heat milk in a pot to a simmer and add mint leaves, blanch them for 10-15 seconds and then remove them from the milk and plunge them into ice water to retain the green colour of the leaf.

Once the mint leaf is cold, squeeze all excess water and set aside for later.

Take the milk you just used to blanch the mint and combine with all other ingredients and heat while whisking to 85 C.

Once at temp, blend on high for 2 minutes and then pour into a vessel to cool in your fridge for 2-3 hours.

Once milk base is cold, blend on high again for 2 minutes with mint reserved from earlier.

Strain mix into an ice cream machine and churn to manufacturer's instructions.

Store in the freezer.

Wattleseed crumble:

Combine all dry ingredients together.

Mix in softened butter by hand with a few drops of water till a flaky dough forms.

Bake on a nonstick tray at 180 C till brown (10-15 minutes) and then let cool.

Once cool, break up the crumble with a mortar and pestle or a food processor/blender using short bursts of speed with the power settings. Once it resembles a soil-like texture stored in an airtight container.

To plate:

Take 1-1.5 teaspoon per ramekin of raw sugar and evenly distribute across the surface of the custard. Using a blow torch, caramelise the sugar and then let sit for 30 seconds.

Add a tablespoon of wattleseed crumble slightly off centre in the ramekin and top that with a scoop of the mint Gelato.

Option addition of good flaky sea salt can be used to finish.

Pair this with a good quality Pedro Ximenez or Fortified Australian Shiraz

Recipe provided by Annata