Creamy, fragrant and delicious – Chef Pablo’s Hisbiscus Crème Caramelle, Lavender Crème Anglaise & Puffed Rice Recipe is a literal dream come true! Add this November Chef of the Month’s recipe to your cooking repertoire.
Recipe Components
Crème caramelle 1 ea
Lavender dust 1 tbsp
Lavender crème anglais 2 silver spoons
Hibiscus puffed rice 2 tbsp
Crème Caramelle Ingredients
Water 300 grs
Cream 620 grs
Salt 0.6 grs
Recipe Components
Egg 150 grs
Hibiscus 60
Agar 5.94
Sugar 120 grs
- Combine water, cream, hibiscus and agar and take to a boil. Simmer for 3 minutes. Remove from the heat and let it sit for 2 more minutes. Strain with a chinois.
- Cool down just enough to make sure the liquid will not cook the eggs.
- Mix eggs, salt and sugar without adding any air.
- Mix both preparations and pass through a chinois.
- Fill in the crème caramelle molds with 90 grs of the hibiscus batter.
- Cook at 300 for 40 minutes on a bain-marie.
- Remove the molds from the water and let it sit in a cooler for 24 hours.
Lavender Crème Ingredients
Egg yolk 15 ea.
Milk 1500 grs.
Sugar 225 grs.
Lavender 9 grs.
Lavender Crème Directions
- Mix the egg yolks with half of the sugar on a metal bowl.
- Take the milk to a boil with the lavender and the other half of the sugar.
- Slowly pour half of the hot milk over the yolks while whisking.
- Combine both preparations and cook until 185 F.
- Strain with a chinois on a bowl over an ice bath.
Sweet Hibiscus Powder
Hibiscus
Powder sugar
On the spice grinder blend the hibiscus until powder. Add the powder sugar, mix and sift.
Keep on an airtight container.
Hibiscus Puffed Rice
Jasmine rice
Sweet hibiscus powder
- Cook the rice in water for a few minutes until the rice is overcooked.
- Spread the rice on a parchment paper and dehydrate it in the dehydrator at F.
- Break down the dehydrated rice on the robotcoup.
- Deep fry at F until the rice puffs. Season with the sweet hibiscus powder
Lavender Powder
Dehydrate lavender at 110 F for 10 hrs. Blend and dehydrate at 110 F for 5 more hours.
Sift and keep in an airtight container.
Connect with our November 2021 Chef of the Month
Instagram: @chefpablolamon
Website: https://www.pablolamon.com/
Virtual Classes: https://www.pablolamon.com/virtual-cooking-classes