cucumber-melon vacherin...

on baked Thai tea creme brulee...
Vacherin is a French dessert made of meringue and filled with Chantilly cream and fruit. I'm given it a twist by making an individual meringue nest coated with bread crumb, filled with cucumber-melon sorbet, topped with fresh sliced cucumber and another spoonful of sorbet, then decorated with isomalt tuile, are set afloat on baked Thai tea creme brulee.

The look and combination might be odd for some people, but I like to play with my dessert. Creme brulee is rich and sweet, so I decide to have something light and refreshing to go with it. Sorbet is perfect. I made candied cucumber, but it didn't taste good with all components. Fresh cucumber did better job.
make for 4 servings
for the Italian Meringue
- 1 1/4 cups sugar
- 1/4 cup water
- 5 egg whites

for the Sorbet
- 1 cups cucumber puree
- 1 cups melon puree
- 2 tb. corn syrup
- 1/2 lemon juice
- 3/4 cup simple syrup

for the Creme Brulee
- 2 cups heavy cream
- 3 tb. loose Thai tea
- 6 egg yolks
- 1/2 cup sugar


for the Meringue
1. Boil sugar and water to the soft-ball stage.
2. Whisk egg whites to medium peak.
3. Add the cooked sugar in thin steam, continue whisking until the meringue reaches stiff peak.
4. Transfer to a piping bag with plain tip, pipe small dish on parchment paper, then pipe one or two layers to form a rim around the edge.
5. Bake at 210 degree F for 1 hr.

for the Sorbet
1. Mix cucumber and melon together, then warm the puree mixture to 90 degree F on the bain-marie.
2. Add corn syrup, then lemon juice.
3. Cool the mixture over ice bath to 45 degree F.
4. Spin in machine and freeze.
for the Creme Brulee
1. Bring cream and Thai tea to a boil, remove from the heat and infuse for 5 minutes.
2. Strain the cream, bring it back to a scald.
3. Whip yolks and sugar together by hand until well blended.
4. Temper cream slowly into yolk mixture while whisking, then strain.
5. Pour into brulee ramekins on a sheet pan, place into 325 degree F.
6. Flood sheet pan with hot water, halfway up the side of the ramekins.
7. Bake for 15-20 minutes or until just set. Center should be soft.
8. Remove from the oven and let cool for 30 minutes before refrigerating them.


Mandy said...

I just bought a pack of thai tea and this creme brulee seems like a great occasion to open it!

Manggy said...

Very imaginative Thip! It sounds refreshing too :) How did you like it?

dp said...

I made Thai tea creme brulee during Christmas and it was a big hit. Never know how things are going to turn out when I try to make desserts.

The melon cucumber sorbet sounds very refreshing. I'll have to try it when the weather warms up here. If we're lucky that might be in August :-)

Thip said...

Mandy, my creme brulee was a bit strong as I used 3 tbs. of loose Thai tea. However, I liked it that way. Darlene from blazinghotwok has different recipe. You might want to check hers out @ http://www.blazinghotwok.com/2007/12/whats-your-christmas-dessert.html

Thanks, Mark. My husband said he wouldn't order this one if it were serving in a restaurant. If he has too, he perfer sliced honeydew instead of cucumber. I completely understand.
For me, I liked it though. I was surprised by the contrast of the texture when eating the meringue with sorbet and fresh cucumber--crunchy and refresh.

Exectly, Darlene--never know. Some people may like it, some may not. :)
p.s. if you like cucumber, this sorbet won't disappoint you.

Vanillaorchid said...

It's an interesting combination ka P'Thip, I would love to taste it ka :)

Tartelette said...

I am really intrigued by the flavor combination! Love it! I can "taste" how fresh ot si by just looking at my screen!

Thip said...

Om, give it a try--you never know. ;)

Thanks, Helen. As we work in this industry, there're always some interesting combinations to try out. I think open-minded is a key for this job.

Shari said...

I've made chai creme brullee before, but I'll have to look for thai tea. I love your presentation!

Thip said...

Thanks, Shari.


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