Crème brûlée with caramelised figs
1000 ml Debic Crème Brûlée
300 g Fresh figs
100 g Cane sugar
100 ml Debic 35% sweetened
50 ml Debic Roast & Fry
200 g Mon Chou
1 x Tray of Atsina Cress
1 x Sheet of brick pastry
Heat the crème brûlée to 70°C and pour into deep plates. Store in the refrigerator.
Mix the Mon Chou with the whipping cream, stir until smooth and transfer to a piping bag with a smooth nozzle.
Coat the brick pastry with culinary butter and cut into long strips. Wrap around a stainless steel tube and bake in a 170°C oven. Store in a well-sealed container.
Sprinkle the crème brûlée with sugar and brown using a cook's blowtorch.
Cut the figs in half through the middle and press the flesh side in the cane sugar. Heat a dry pan and caramelise the figs.
Finish the dish with the Mon Chou crème and a sprig of Atsina Cress.