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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 (2-inch) piece gingerroot, peeled and roughly chopped |
1 cup heavy cream |
1 vanilla bean, split and seeds scraped |
3/4 cup sugar |
1/2 hawaiian golden pineapple, peeled, cored, and cut into 1/2-inch-thick slices |
2 ripe champagne mangoes, peeled, pitted, and cut into 1/4-inch-thick slices |
4 baby bananas, peeled and cut in 1/2 |
2 kiwi, peeled and cut into 1/4-inch thick slices |
1 box gooseberries |
2 sprigs mint, leaves only and chopped |
1/4 cup fresh pomegranate juice (from 1 11-ounce pomegranate) |
12 sable bretons |
Directions:
1. Wrap the ginger in a layer of cheesecloth, gather, and tie into a little bag. Squeeze the ginger juice into a small dish (you will have about 1 1/2 teaspoons of juice). In a medium bowl and using a whisk, whip the heavy cream until medium peaks form, then add the ginger juice. Refrigerate until ready to use.
2. Rub together the vanilla bean seeds with 4 tablespoons sugar. Toss together the pineapple, mangoes, bananas, kiwi, gooseberries mint leaves, and vanilla sugar. Divide the fruit among 4 creme brulee dishes and gently press the fruit down. Sprinkle 1 tablespoon sugar atop each dish and caramelize the sugar with a blowtorch; repeat the caramelization process with the remaining sugar. Spoon 1 tablespoon pomegranate juice around the fruit and serve immediately with the whipped cream and sables Bretons on the side.
3. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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