Vanille-Lemongrass Crème Brûlée
There might be just one reason to stay in Vancouver: the vanilla-lemongrass crème brûlée that Peter Fong makes in his little patisserie in Yaletown, Ganache.
The cream is infused with lemongrass stocks, and baked slowly with scraped vanilla pods. The caramel is burnt on the spot upon ordering, creating the dramatic contrast of temperatures and textures.
Besides its role in decorating the Crème Brûlée and giving it a unique look - the yellow tomatilla with its strange texture and tangy flavour adds yet another layer to the experience, contrasting the crunchy burnt sugar and the smooth custard cream.
The other creations in Ganache range from classics (Macaroons, Madeleines, Opera Cake…) to original fusion desserts combining the richness and complexity of French confection with flavours of the Orient (Matcha-Exotique, Mango-Pistache, Guava Exotique, Coco-Mango). Certainly something to look forward to… And I will do my best to savour these and try them one by one, and also bring them here in words and visuals.