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Local food

White Chocolate & Rosemary Crème
Brûlée, peach sorbet and strawberry coulis 0,01
Emissions
(g per kg food)

Using sorbet instead of ice cream. Equivalent
to 0,043 km
by car
To avoid using too much cream based products.

Preparation
Ingredients for 4:
. For the crème brûlée: For the crème brûlée:

100g white chocolate (chopped 1. Preheat your oven to 95 degrees C .
or morsels) 2. In a pan on low heat, add cream, the white chocolate and rosemary sprigs, until
550ml double cream chocolate has melted.
2 sprigs (about 15 cm in length) 3. Take pan off the heat and let it infuse for 5 minutes.
rosemary 4. Beat egg yolks and 30 g of sugar with a whisk, until creamy and pale in color.
6 egg yolks 5. Stir the cream into the egg mixture, then strain through a fine sieve into a pouring jug.
3g white sugar 6. Divide mixture into oven-proof ramekins and bake for 30-35 minutes until just set with a
granulated sugar for topping wobbly center. The baking time depends of the size of your ramekins.
7. Chill the brulées in the fridge for at least 4 hours or overnight.
. For the peach sorbet: 8. When ready to serve, sprinkle granulated sugar on top of each and use a blowtorch to

33g sugar syrup caramelize the tops.
11g glucose syrup
77g peach pyree For the peach sorbet:
2g lemon juice 1. Heat up a little the sugar syrup and add stirring the glucose syrup. Cool it down.
2. Add the peach purée and the lemon juice. Stir until smooth.
. For the strawberry coulis: 3. Pour the sorbet mixture into an ice cream maker.

200g strawberry purée
50g 30% sugar syrup For the strawberry coulis:
1. Combine all the ingredients in a saucepan, and bring the mix to a boil.
2. Simmer slowly until the sauce has thickened enough.
3. Cool the sauce.

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