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Lime Crème Brulee with white chocolate whipped Ganache, toasted ginger oats and Malibu pineapple.
150 Lime juice
250ml Double cream
2 Whole eggs
3 Egg yolks
75g Caster sugar, plus a tablespoon extra for glazing
Boil Lime juice and sugar remove from the heat, add cream to the pan and then pour this mix over the other ingredients.
Pass through a sieve and pour into prepared moulds
Cook at 90c until set and then chill until completely cold.
Burn the tops as per demonstration
White chocolate whipped Ganache
180ml Whipping cream
270g White chocolate
375ml Whipping cream
Boil the 180ml cream in a small pan and pour over the chocolate to melt.
Once cooled, mix in the 375ml of cream.
Pour into a shallow tray and cover with Clingfilm.
Place in the fridge until completely cold.
Just before plating, whip the finished cream until it can hold its shape and place into a piping bag as per demonstration.
Toasted ginger oats
6g Bicarbonate of soda
12g Ground ginger
125g Rolled oats
165g Soft brown sugar
185 Unsalted butter, melted
Place all of the dry ingredients into a bowl and mix in the melted butter.
Place on a baking tray and cook at 170c for 10-12 minutes.
Cool and break into pieces
5 balls or chunks of pineapple
Bring the sugar and water to the boil and then leave to cool before adding the Malibu.
Prepare the pineapple as per demonstration and pour over the syrup, leave to soak for as long as possible.