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This is a tea flavoured crème brûlée – but with chocolate sauce and whipped cream instead of caramelised sugar on top. I tried this recipe a long time ago from one of my Japanese books – although it was good, I knew I’d need to improve the recipe a bit. I remember that I couldn’t really taste the tea because the chocolate flavour was a little overpowering – so as well as using earl grey tea to infuse the cream, I also used earl grey chocolate from here for the chocolate sauce. (although I love Dolfin‘s Cafe Moulu, I prefer Rococo’s Earl Grey to theirs)
The original recipe suggested using plain chocolate for the sauce, but tea flavoured chocolate really helped – not just to strengthen the tea flavour but to make the whole dessert come together. I must say that I still prefer my plain crème brûlée to this, but it is an interesting alternative.
I’m hoping that I can make something Japanesey with matcha for this month’s IMBB, but if I can’t I might use this as an entry for that!