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Free standing cream brulee

Harry_Kolotas_73930

yoyo,

throwing around a few ideas with the kitchen team here in Aus, We want to do a free forming cream brulee like the boys at Allinea, Not sure how to go about it ?

Any thoughts?

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tshewman

The carageenans likely used set quite quickly and are generally poured at the beginning of the table desert. It appears to be more of a timing issue than anything else. They may also add some Gellan as they torch the sugar at the end but I doubt it woukd be necessary. You could start with the small servings to see how long it takes to set and consider pouring into a cooled mold to ensure the set.

Harry_Kolotas_73930

Were not looking at serving it table side, just to be able to pre form it in a mold and serve it,

Was thinking a brulee recipe but adding geletin and agar, sort of like a vanilla bavarois

tshewman

Many options including gelatin, agar, combinations of gellan, lbg and xanthan.

tshewman

I thought about the request and tried a choclate CB this evening. Form held up well all things considered. It was done in a mason jar and still came our with the form reasonably good. If dome with acetate, in a ramekin you'd be set. That's using a traditional CB. If you use a modified with modernist ingredients (e.g. xanthan, LBG and Gellan), putting in a water bath would not be necessary. A few ways to get there.