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Vanilla crème brulee, with strawberries and lemongrass

Vanilla crème brulee, with strawberries and lemongrass


  • Brulee
  • Whipping cream 1 lt
  • Lemon grass sticks 2 no
  • Lime leaves 2 no
  • Vanilla pod 2 no
  • Caster sugar 350 g
  • Egg yolk 16 no


Put the vanilla pod grains into the egg yolk. Bring whipping cream to the boil with the vanilla pod, lime leaves and lemon grass. Mix with the egg yolks and vanilla, then mix in the sugar. Pass through a fine chinois put in ring mould no 55. Clingfilm 3 time and cook at 98°, fan 2 for 45- 50 minutes. Check with me first few times.

Strawberry juice
  • Strawberry 1,250 g
  • Icing sugar 3 tbsp


Roughly chop the strawberry. Put into a bowl and mix with icing sugar. Cling film and leave on top of the stove for at least 4 hours. Hang in muslin in the fridge for 24 hours.

Lemon sorbet

  • Milk 1lt
  • Water 1lt
  • Caster sugar 1kg
  • Stabilizer 10g
  • Lemon juice 1lt


Bring milk, water, stabilizer to 50°c for 2 minutes. Cool down in a blast chiller. Then add the lemon juice. Pass through a fine chinois. Put in a paco jet mould and store in the freezer.

Lemon zest

  • Lemon zest and juice 5 lemons
  • Caster sugar 150g


Bring zest to the boil. Cool down in cool water, pass through a fine chinois. Bring to boil and cool 5 times in total. Add the lemon juice and the caster sugar. Bring to the boil and cook on a low temperature for 2 hours.

Strawberry compote

  • Strawberry 250g
  • Sugar 50g
  • Pectin 58 2g
    h3. Method

Cut the strawberry into brunoise. Mix the sugar and the pectin together. Add to the strawberry. Bring to the boil and continue to boil for 2 minutes more. Cool down, label and store in the fridge.