Crème Brûlée with Ghana Mango and Orange-Olive Sorbet - Original Beans

Name: Crème Brûlée with Ghana Mango and Orange-Olive Sorbet - Original Beans
Ingredients: 190g Original Beans Virunga70%; 1⁄2 sheet of gelatine; 25g Water; 2.5g Agar Agar; 25g Glucose; 450g Cream; 1g Fleur de Sel; 6 Egg yolks; 120g Sugar; 125g Milk; 265g Passion Fruit pulp; 7 sheets of Gelatine; 300g whipped Cream; 400g Sugar syrup; 50g Gelatin; 300g Passion Fruit puree; 200g Mango puree; 1 Egg; 75g Flour; 50g Sugar; 12g Cacao; 1 teaspoon Baking powder; Salt; 500g Mango puree; 7g Agar agar; 250g Mango puree; 50ml Coconut milk; 1 lime, juice & zest; 1 ripe Mango; 1 Pineapple

originalbeans.com

The crème brûlée is a traditional French dessert. This African infused Dessert by Nelson Müller is an absolute blast of flavour and a unique variation of the classic we all love.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at originalbeans.com.

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Ingredients

190g Original Beans Virunga70%
1⁄2 sheet of gelatine
25g Water
2.5g Agar Agar
25g Glucose
450g Cream
1g Fleur de Sel
6 Egg yolks
120g Sugar
125g Milk
265g Passion Fruit pulp
7 sheets of Gelatine
300g whipped Cream
400g Sugar syrup
50g Gelatin
300g Passion Fruit puree
200g Mango puree
1 Egg
75g Flour
50g Sugar
12g Cacao
1 teaspoon Baking powder
Salt
500g Mango puree
7g Agar agar
250g Mango puree
50ml Coconut milk
1 lime, juice & zest
1 ripe Mango
1 Pineapple
200 grams of Sugar
150-200ml Pineapple juice
1 tbsp Cornstarch
600ml freshly squeezed (Blood) Orange juice (if not in season use ordinary oranges)
50ml mild Olive oil
1 fresh Mango
Garnish of your choice e.g. Vene Cress/Atsina Cress