Crème brûlée légère with raspberries hibiscus and basil sorbet

Name: Crème brûlée légère with raspberries hibiscus and basil sorbet
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 275 g Sugar; 3 Federation Thai Basil; 100 ml Lemon juice; 250 g Whipped cream; 1 Egg yolk (size M); 1/2 Vanilla pod; 250 ml Milk; 30 g Cornstarch; 15 g dried hibiscus flowers; 1 TEASPOON Icing sugar; 300 g Raspberries; 4 fleurs d'hibiscus marinées; 4 TSP demerara sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

275 g Sugar
3 Federation Thai Basil
100 ml Lemon juice
250 g Whipped cream
1 Egg yolk (size M)
1/2 Vanilla pod
250 ml Milk
30 g Cornstarch
15 g dried hibiscus flowers
1 TEASPOON Icing sugar
300 g Raspberries
4 fleurs d'hibiscus marinées
4 TSP demerara sugar

Directions

1
Simmer 1 litre of water and 200 g of sugar until the sugar is dissolved, allow to cool. Wash the basil, pluck the leaves. Add lemon juice and basil to the sugar syrup, puree finely, pass through a sieve and freeze in an ice-cream maker for about 3 hours
2
Bring the cream to the boil, whisk the egg yolks and gradually stir in the hot cream, allow to cool. Cut the vanilla pod lengthwise, scrape out the pulp, bring to the boil with 200 ml milk and 75 g sugar. Mix starch with 50 ml milk until smooth, stir into the hot milk and bring to the boil. Let it cool down a bit and whisk with the cream. Pour into moulds and chill for about 4 hours. Chop the hibiscus flowers and sprinkle with icing sugar. Select the raspberries and sprinkle with the flowers
3
Sprinkle the cream with brown sugar, caramelise the sugar with the gas burner. Take the sorbet out of the ice-cream maker and use a spoon to cut off 4 dumplings. Pour the rest of the sorbet into a bowl suitable for freezing, put it in the freezer and use it for other purposes. Mix the raspberries with the pickled hibiscus flowers. Arrange everything on plates and decorate with small basil leaves
4
waiting time approx. 4 1/2 hours