Crème brûlée

Creme Brulee - Selati

Crème brûlée
with strawberry puree

Recipe by Nathan Jacobs

500g heavy cream
4g agar agar
150g egg yolks
75g Selati Castor Snow
1 sheet gelatin

Place the cream and agar agar in a pot and bring to a full boil.
Mix the yolks and sugar until combined and set aside.
Bloom the gelatin in ice water until soft then remove and squeeze out excess water.
Once cream has boiled add the gelatin and stir until melted.
Now add the cream to the yolks and stir until smooth and combined.
Strain through a chinois and pour into a rectangle tray. About 20cm in length and 10 cm in width.
Set in cooler for about 1 hour.
Cut into desired shape.
Sprinkle with sugar and burn with a blow torch until sugar caramelizes.
Plate on desired plate.

Strawberry puree:
1/2 punnet strawberries
1/2 cup Selati Castor Snow

Puree until smooth then strain through a fine mesh strainer. Place in a squeeze bottle. Store in the cooler until ready to use.