Crème brûlée eggs

Heat the Debic Crème Brûlée to a boiling point and add the flavorings.

Wash the eggshells and dry.

Place them back on an egg tray and portion the different crème brûlée preparations into the egg shells.

Keep in the refrigerator.

Peel the rhubarb with a vegetable peeler and cut into brunoise.

Poach in the grenadine, cool and mix with the strawberry brunoise and finely chopped mint.

Cut the pineapple into brunoise and mix with the atsina cress.

Cut the mango into brunoise and mix with the apple blossom.