There's no better way to impress your mates (or a potential lover) than to make your own high-class dessert. And this one is as high as you can get.
The Garden State Hotel's Roasted Tamarillo w/ Vanilla Brulee & Shiso is a magic dessert and will be sure to impress even the most well-travelled dessert eater.
The background of this dessert is a bit out there according to Garden State's chef Ash Hicks "The way this dessert came about was in the testing stage before opening Garden State Hotel; we had no gas until 24 hours prior to launch so with itchy hands and feet I tried everything i could in the kitchen."
Let's get stuck into it, here's how to put it all together.
Roasted Tamarillo w/ Vanilla Brulee & Shiso
Creme Brulee Custard
• 375g cream
• 125g milk
• 75g Egg yolk
• 75g Sugar
• 3 Vanilla beans (Split)
• 4 1/2 Gold Gelatine Leaves
• Flake salt to taste.
Soak Gelatine leaves in ice water to bloom.
Combine cream and milk in a heavy medium saucepan. Scrape in vanilla seeds, add the pod.
Bring mixture to a simmer and remove from heat.
Whisk yolks and sugar until combined. Gradually whisk hot cream mixture into yolk mixture. Once combined return to saucepan and stir gently with a whisk until custard reaches 82º or until it coats the back of a spoon.
Squeeze excess water out of gelatine and add to custard, whisk to dissolve and pass through a fine sieve into a bowl over an ice bath. Season to taste with flake salt and leave over an ice bath, stirring occasionally, until fully set. Once fully set whisk over ice until smooth. Transfer custard into a piping bag and refrigerate until needed.
• 8-10 Tamarillos
• 500g Sugar
• 500g Water
Score tamarillos lightly with a small x on the tip. Blanch, refresh in ice water and peel.
Bring sugar and water to the boil, remove from the heat and allow to cool slightly before adding tamarillos and soaking for 1 hour.
Remove tamarillos from the syrup and place on a paper-lined baking tray. Bake at 180º for 10 minutes. Turn oven down to 160º and bake for a further 10 minutes. Use a brush to glaze the tamarillos with the juice that comes out as they bake. Turn the oven down to 130º and bake for a further 15 minutes, glazing every couple of minutes until dark and glossy. Remove from oven and allow to cool.
• 2 large bunches Shiso.
Pick shiso leaves and spread out in an even layer on a microwave safe plate. Microwave in 45 second intervals until leaves are dry. Process into a fine powder in a spice grinder or mortar and pestle.
Pipe custard in a dome shape onto the plate. Sprinkle liberally with powdered shiso. Place roasted tamarillo on top.
Keen for more recipes, you can find them all right here.
Image Credit: Brook James