Su-V

We have been toying around with the idea of putting rambutans with the brûlée. After a bit of reserch I decided upon some pairings. Coconut brûlée, earl grey caramel, rosemary biscotti, rambutans and rose. For the coconut custard i chose to use a mixture of hydrocolloids, in this case a combination of agar agar, gelitine, iota carrageenan, and egg yolk and am quite happy with the silken custardy mouthfeel. Traditionally the brûlée custard is cooked in a bain marine, the method I have employed takes a little more measuring but once mixed and heated on the stove it can be poured directly into the moulds and set in the fridge. Every good brule has a good cracking toffee on top, the toffee above is britle like glass and super thin. I have been playing with isomalt and glucose lately at the ratio of 5:1 and it's a bit of fun I must say, much like blowing bubbles! Getting the temprature right can seem tedious and in this case I felt the toffee didn't have the same strenght with th...