Rosemary Crème Brûlée with Pink Grapefruit Sorbet

Name: Rosemary Crème Brûlée with Pink Grapefruit Sorbet
Ingredients: 504 g (2 cups and 2 Tbsp) heavy cream; 182 g (¾ cup) egg yolks; 14 g (8 sprigs) fresh rosemary; 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 504 g (2 cups) grapefruit juice; 5 g (1 Tbsp) agar agar; 364 g (1½ cups and 2 Tbsp) water; 336 g (1½ cups) granulated sugar; 140 g (½ cup and 1 Tbsp) atomized glucose; 8 g (3 tsp) sorbet stabilizer; 644 g (3 cups) pink grapefruit juice

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Rosemary Crème Brûlée

504 g (2 cups and 2 Tbsp) heavy cream

Dessert

Method

Rosemary Crème Brûlée

Preheat combi steam oven to 84°C (183°F), high fan. Bring cream and rosemary to a boil in a small pot. Set aside to infuse for 10 minutes. Whisk egg yolks and sugar in a small bowl and mix into the cream. Strain and pour into r