Cherry & Yuzu Crème Brûlée with Shiso Granite

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

  • About

In Bangkok, I began experimenting with the idea of a double layer crème brûlée. I have seen crème brûlée in a mousse or with other dish elements poured over it. But I had never seen a crème brûlée baked on top of something else. Knowing that agar gels do not melt when heated, I started experimenting with baking crème brûlée on top of a fluid gel, and the result was an incredibly creamy double layer with two very distinct viscosities. After this grand discovery, I tried a number of combinati