Burnt White Chocolate Cremeux, Flamed Oranges & Orange Crumble
Burnt White Chocolate Cremeux
325g chopped white chocolate
3 egg yolks
70g liquid glucose
150ml milk
350ml double cream
5 gelatin leaves
Method
Set oven to 140oc.
Take 150g of the white chocolate and spread on a baking tray lined with parchment paper. Place in oven and cook for about 30 minutes or until the chocolate is a rich amber colour. Cool.
Soak the gelatine leaves in cold water.
Warm the milk and cream in a saucepan.
Whisk the egg yolks and glucose together and pour over half the hot cream mixture. Whisk and return to the pan. Gently cook the mixture over a low heat until it coats the back of a spoon.
Add the burnt white chocolate and remaining white chocolate. Stir until the chocolate has melted.Squeeze the water from the gelatine and add to the mixture. Stir until melted and pour into a bowl. Cool and then chill.
Orange Crumble
150g plain flour
125g soft butter
75g castor sugar
75g dark brown sugar
Zest of 2 oranges
Method
Set oven to 180oc and line a tray with parchment paper.
Rub the butter into the flour to coarse crumbs. Rub in the sugar and then mix in the orange zest. Spread onto the tray and bake for 25 minutes or until golden and crisp. Cool and break into pieces.
Flamed Oanges
4 oranges
Sugar for sprinkling
Cut the tops off the orange with a serrated knife and place on a board. Peel the skin to reveal the orange flesh – in a contour motion with the orange. Hold the orange over a bowl and cut the segments out between the membrane.
Place the orange segments on a metal tray and sprinkle with sugar.
Either place under a hot grill or flame with a blow torch to caramelize.
To Assemble –
Scoop some cremeux onto a plate, arrange some of the orange segments on the side and sprinkle over the crumble.
