Crème brûlée with Ghana mango and orange-olive ice cream - Original Beans

Crème brûlée with Ghana mango and orange-olive ice cream

With Virunga 70% Couverture

Deep Dark Chocolate

Hints of morello cherries, earthy chocolate and black tea are revealed as our Rare & Original Cru Virunga melts in your mouth. The deep flavours embody the last mountain gorillas that inhabit Virunga Park.

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Crème brûlée with Ghana mango and orange-olive ice cream

  • persons
  • min.

Ingredients

  • 75 g Original Beans Virunga 70% chocolate

  • 0.5 unit vanilla pod

  • 3 unit egg yolks

  • 30 g sugar

  • 30 g cream

  • 1 p brown cane sugar for caramelisation

  • 600 ml freshly squeezed (blood) orange juice (if not in season use ordinary oranges)

  • 30 g simple sirup (80 % sugar, 20 % water)

  • 50 ml mild olive oil

  • 1 unit Ghana mango

  • 1 p Chili Flakes

Preparation

For the Crème Brulée:

  1. Preheat the oven to 150°C. Melt the chocolate in a water bath, let it cool down a little. Slit the vanilla pod lengthwise with a sharp knife and scrape out the pulp. Beat the egg yolks, vanilla pulp and sugar with the whisks of the hand mixer to a light yellow cream. Add the melted chocolate first, then the whipped cream, stirring constantly. Pour the mixture into ovenproof moulds.

  2. Place the moulds in the juice pan and pour on boiling hot water so that the
    Shape the moulds and stand them halfway in the water. Push the tray into the hot oven. If the cream is bubbling, reduce the temperature slightly if necessary.

  3. After 40-45 minutes the cream should be firm (in the middle it is no longer liquid).
    Allow the cream to cool, sprinkle it thinly with brown cane sugar just before serving and caramelise under the very hot oven grill. Caramelise even better with a Bunsen burner.

For the orange and olive oil ice cream:

  1. Reduce the freshly squeezed orange juice by half.

  2. Put the blood orange juice in an ice cream machine and stir until it is just before freezing.
    Then slowly add the olive oil and freeze again if necessary until the ice cream has a creamy consistency.

Finally

  1. Peel the mango and cut the flesh into thin slices. Sprinkle with some chilli.

  2. Garnish of your choice e.g. Vene Cress/Atsina Cress
    Arrange the crème brulée with 1 nock of ice cream and a few mango slices and serve with garnish of your choice.

Virunga 70% Couverture

Deep Dark Chocolate

Hints of morello cherries, earthy chocolate and black tea are revealed as our Rare & Original Cru Virunga melts in your mouth. The deep flavours embody the last mountain gorillas that inhabit Virunga Park.

Specifications

Weight
2000 g
Cacao percentage
70%
Bean Origin
Virunga National Park, Eastern Congo (D.R.)
Notes
Price (100g)
€3.42

Ingredients

Direct-trade cacao beans*, cacao butter*, raw cane sugar* (*certified organic)

Average Nutritional Values

Cru Virunga 70%
Organic Dark Chocolate
Nutrition Facts
Per 100g

Energy: 2401 kJ / 573 kcal
Fat: 43g
Thereof Saturated fat: 26g
Carbohydrate: 45g
Thereof Sugars: 29g
Dietary Fibre: 11g
Protein: 7g
Salt: 0.03g
Iron: 12mg

PROTECT THE LAST 800 MOUNTAIN GORILLAS DEEP IN CONGO

View Origin

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