chocolate & orange brulee

chocolate & orange brulee (cappuccino) LVL☆☆☆

ingredients:

• 1 orange
• 20ml grand marnier
• 1 vanilla bean
• 250ml milk
• 40g cocoa powder
• 120g egg yolk (6)
• 80g castor sugar
• 250ml cream
• 50g caster sugar

method:

• peel and segment orange. macerate in grand marnier.
• split vanilla bean + heat in milk with sifted cocoa
• allow to infuse for 10mins
• strain + cool
• mix egg yolks and sugar together with cooled milk
• gently mix in the cream
• place orange segment in bottom of ramekin moulds
• pour brulee in
• oven poach (in a water bath) at 100 C for 50-60mins
• remove + cool completely
• sprinkle lightly with sugar (and you will get better results if you sprinkle alittle brown sugar too) to caramelise under hot grill or blowtorch!

sabayon:

• 80g egg yolk (4)
• 50ml creme de cacao
• 20g sugar
• 50ml milk

method:

• mix all ingredients together and cook to sabayon over bainmarie till thick and light.
• whisk until cool
• deposit foam on top of each brulee.
• dust with cocoa if desired :]