1 qt. heavy cream 1 cup vanilla sugar, divided 6 large egg yolks 1 stalk lemongrass, rough chop 1 kefir lime leaf 2 Tbsps. ginger, cleaned and sliced For the Mango and Papaya Salsa: ¼ cup mango, diced ¼ cup papaya, diced 1 tsp. sugar 6 sprigs fresh mint 1. For the salsa: combine all salsa ingredients in a bowl. Set aside. 2. For the crème brulee: Place the cream in a medium saucepan and bring to a simmer. Add lemongrass, lime leaf and ginger. Bring to ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.