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Crème de la Crème
Grand Jersey, Executive Head Chef Nicolas Valmagna is the creative genius behind Tassili, an AA 4 Rosette restaurant, offering one of the top fine dining experiences on the island.
His tasting menu offers seasonal and regional dishes made with creativity and flair and takes diners on a journey of culinary discovery, inspired by his French heritage and love of fresh Jersey produce.
Crème Brûlée with Blackcurrant Sorbet and Seasonal Fruit
Serves 4 Cooking and preparation time: 60 mins
Creme Brûlèe
Ingredients:
- 300g single cream 3 free range eggs
- Grated tonka bean (to taste) 60g caster sugar
- Extra caster sugar for the topping
Creme Brûlèe Method
1. Preheat your oven to 160C.
2. Gently bring the cream to the boil with the tonka bean.
3. Separate the egg yolks from the whites.
4. Mix the egg yolk and sugar well and add them to the hot cream.
5. Once mixed together pass through a fine sieve to remove any lumps.
6. Pour into four ramequin dishes.
7. Transfer the ramequins to a larger tray with some water reaching half way up the side of the dishes, to make sure the eggs don’t scramble while cooking – it’s called a bain marie.
8. Cook in the oven for 20 to 30 mins or until they are firm.
9. Carefully lift them out of the oven and leave the ramekins to cool on a wire rack before transferring them to the fridge to chill completely. They are best left overnight.
10. When ready to serve, sprinkle each ramekin with approximately 1.5 teaspoons of sugar and spread it evenly across the top to ensure they are completely covered.
11. Use a blow torch to caramelise it, holding the flame just above the sugar and moving the flame around to ensure an even finish.
12. Serve when the sugar is set and the Brûlèe is firm, accompanied by the blackcurrant sorbet and seasonal fruit.
Blackcurrant Sorbet
Ingredients:
- 500g blackcurrants 25g glucose
- 2 lemons 40g sugar
- 100g water
Blackcurrant Sorbet Method
1. Thoroughly wash the blackcurrants before blitzing in a mixer with the juice of the lemons to make a purée.
2. Transfer this to the fridge to chill.
3. Bring to the boil the water, sugar, glucose, stirring until all of the sugar has dissolved, then cool down in the fridge.
4. Combine the purée and the sugars mix.
5. Churn in an ice cream machine until the mixture becomes a thick slush.
6. Transfer to the freezer.