Tonka bean crème brûlée with apricot sorbet and chocolate emulsion

by Stephen Crane
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Ingredients

Store Cupboard

  • 120g of sugar
  • 1.18kg apricot purée
  • 8 tonka beans
  • 8 egg yolks
  • 110g of caster sugar
  • caster sugar for dusting
  • 280g of milk chocolate
  • 1 egg
  • 30g of Demerara sugar
  • 25g of caster sugar
  • 60g of soft flour
  • 75g of sugar
  • 75g of ground almonds
  • 10g of soft flour
  • 1 egg

Beverages

  • 50ml of water

Salad & Fresh Herbs

  • 4 sprigs of fresh mint, for garnish

Dairy

  • 900ml of double cream
  • 150ml of double cream
  • 45ml of milk
  • 90g of soft butter
  • 75g of butter

Cereals, Grains & Pasta

  • 75g of rolled porridge oats