Ruby Chocolate Crème Brûlée
Indulge yourself with this decadent ruby chocolate crème brûlée, a modern twist on the classic custard dessert.
Indulge yourself with this decadent ruby chocolate crème brûlée, a modern twist on the classic custard dessert.
Containing: 1 Component

Ruby Chocolate Crème Brûlée

Preheat your oven to 160°C/140°C Fan/Gas 3.

Ingredients: Ruby Chocolate Crème Brûlée

  • 100 g
    Callebaut RB1
  • 600 ml
    double cream (48%)
  • 1 spoon(s)

Preparation: Ruby Chocolate Crème Brûlée

Place a saucepan on to a low heat and add the Callebaut® Ruby Chocolate Callets, double cream and vanilla essence. Stir until melted. Set aside.

Ingredients: Ruby Chocolate Crème Brûlée

  • 6 piece(s)
  • 6 spoon(s)
    golden caster sugar

Preparation: Ruby Chocolate Crème Brûlée

In large bowl, beat egg yolks and sugar together until pale.

Ingredients: Ruby Chocolate Crème Brûlée

  • 1 spoon(s)

Preparation: Ruby Chocolate Crème Brûlée

Stir in the chocolate mixture along with the beetroot powder, then pour into 6 ramekins (175ml - 200 ml).

Place in to a deep roasting tray and pour freshly boiled water halfway up the sides of the roasting tray.

Bake for 15-20 minute or until just set.

Refrigerate for at least 3 hours.

Ingredients: Ruby Chocolate Crème Brûlée

  • As needed
    Whipped cream
  • As needed
    orange zest
  • As needed
    Mona Lisa Ruby blossoms

Preparation: Ruby Chocolate Crème Brûlée

To serve, sprinkle remaining sugar on top of the crème brûlées and caramelise with a chef’s blow torch or place under a hot grill.

Leave caramel to harden and top with whipped cream, orange zest and Callebaut® Ruby Crispearls.

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