Saturday, December 01, 2007

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.

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At December 02, 2007 2:09 PM, Blogger helg said...

what beautiful pics...and sensuous subject.

btw, hope you got my mail?

At December 03, 2007 4:12 AM, Blogger Divina said...

Looks delectable! Help me with this: Is Creme Brulee meant to be cold inside or lukewarm? Funnily enough I was debating the very subject with a friend lately...

At December 03, 2007 7:50 AM, Blogger Ayala Sender said...

The Crème part of the Crème Brûlée is always cold. It has to be chilled for at least three hours before one can create the Brûlée part - which is nothing but burnt sugar (it is burnt with a torch). Otherwise, the custard part will fall apart.
If served right after bruleeing, the burnt sugar part will be warm, while the custard cream is cold, creating a dramatic contrast in both texture and temperature. However, it cam also be chilled again at that point, and served entirely cold.

At December 05, 2007 4:09 AM, Blogger Divina said...

Thank you! (it feels good to be right ;) )

Happy Hanukah to you, dear.


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