Meet Nathan Jacobs, Executive Pastry Chef at the Saxon.
His white chocolate crème brûlée with mango sorbet, caramel ganache, mango- thyme ginger salad and crispy marshmallow is dedicated to his mother because…
“Being a pastry chef, my family has always nagged me to make them desserts. I finally gave in. After chirps of chocolate cake, cheesecake and malva pudding from my siblings, Mom steps in and says she would white chocolate crème brûlée, so crème brûlée it is. What can I say? Mom always has the last say when it comes to me.”
Watch the step-by-step video and find the full recipe below:
WHITE CHOCOLATE CRÈME BRÛLÉE WITH MANGO SORBET, CARAMEL GANACHE, MANGO-THYME GINGER SALAD AND CRISPY MARSHMALLOW
Serves 6 A LITTLE EFFORT 3 hrs + 6 hrs, to rest and freeze
WHAT YOU NEED
WHITE CHOCOLATE CRÈME BRÛLÉE
100g white chocolate
500ml (2 cups) fresh cream
6 egg yolks
60g castor sugar
white sugar, to sprinkle
90g castor sugar
2 tbsp water
juice of ¼ lemon
250ml (1 cup) fresh cream, warm
250g white chocolate
250g fresh mango
2 tbsp water (optional)
70g castor sugar
60ml (¼ cup) water
2 egg whites
120g castor sugar
1 medium fresh mango
1 tsp fresh thyme leaves
½ tsp fresh ginger, grated
1 tbsp castor sugar
microherbs, to garnish
edible flowers, to garnish
HOW TO DO IT
1 For the crème brûlée, preheat the oven to 150°C. Break the 100g white chocolate into small pieces and place in a large heatproof mixing bowl. Set aside until needed.
2 Place the 500ml (2 cups) cream in a saucepan placed over medium heat and bring to a boil.
3 While the cream is heating, beat the egg yolks and 60g castor sugar together in a large mixing bowl until combined.
4 Once the cream has come to a boil, remove from heat and slowly pour it over the egg mixture, whisking continually to combine. Strain the mixture over the chocolate pieces, and mix until all the chocolate has melted and the mixture is well combined.
5 Divide the mixture equally among 6 disposable, 8cm-square foil baking containers and place in a deep baking tray. Add enough water to cover the bottom of the baking tray. Cover the tray with foil and bake in the preheated oven, about 20 minutes. Remove from oven and set aside to rest, at least 2 hours.
6 For the caramel ganache, break the 250g white chocolate into small pieces and place in a large heatproof bowl. Set aside until needed.
7 Combine the 90g castor sugar, 2 tbsp water and the lemon juice in a saucepan placed over low heat until the sugar turns a dark amber colour. Remove from heat, add the 250ml (1 cup) warm cream and stir until the mixture is well combined, then pour over the 250g chocolate pieces and mix until the chocolate has melted. Allow the mixture cool to about 40°C on a sugar thermometer and then add the butter, stirring to combine well. Transfer the caramel ganache to a piping bag and refrigerate to firm up, about 1 hour.
8 For the mango sorbet, cut the 250g fresh mango into chunks and blend until you achieve a smooth purée. Add up to 2 tbsp water, if the purée is too thick.
9 Place the 70g castor sugar and 60ml (¼ cup) water in a small saucepan over medium heat and bring to a boil. Remove from heat and set aside to cool.
10 Once the sugar syrup is cool, blitz 250g mango purée and 125g sugar syrup together in a blender until thoroughly combined. Place in an ice-cream machine and churn according to manufacturer’s instructions. If you don’t have an ice-cream machine, place the mixture in an airtight freezer-proof container and freeze, at least 6 hours or overnight.
11 For the crispy marshmallow, whisk the egg whites in the bowl of an electric hand-held/stand mixer until stiff-peak stage – ensure the bowl is scrupulously clean and dry or the egg whites won’t reach full volume. Continue whisking while gradually adding the 120g castor sugar. Once all the castor sugar has been added, continue to whisk the mixture for a further 2 minutes.
12 Pipe the meringue mixture onto greaseproof paper in big teardrop shapes. Place in a 70°C oven for at least 4 hours.
13 For the mango salad, cut the 1 medium mango into 1cm cubes. Transfer to a mixing bowl and add the ½ tsp castor sugar, grated ginger and thyme leaves. Mix gently to combine.
14 To assemble, use a 7cm-diameter ring mould to remove each portion of crème brûlée from the foil containers and transfer the crème brûlée portions to 6 serving plates. Sprinkle a layer of white sugar over each crème brûlée and use a kitchen blowtorch to caramelise the sugar layer. Pipe blobs of caramel ganache around each crème brûlée portion, leaving enough space between each blob for a meringue teardrop and mango-salad cube. Add the meringue and mango elements, garnish with microherbs and edible flowers, and enjoy!