Hanaoka Farms Lilikoi Brûlée

METHOD:

For the Lilikoi Creméux:
In a saucepan, gently heat 750 grams of lilikoi juice until it comes to a simmer. In a bowl, whisk together the eggs and sugar. In thirds, gently temper the lilikoi into the egg mixture. Return to a double boiler and cook for about 1 minute, whisking constantly. Add the salt, gelatin, and butter and emulsify with a hand blender. Pass through a chinois and set in a half sheet pan lined with acetate. Freeze. When frozen, cut into ¼-inch squares.

For the Lilikoi Sorbet:
In a saucepan, bring sugar, water, and corn syrup to a boil; turn down to a simmer and cook until the mixture reaches a syrup consistency. Combine 90 grams of the syrup with lilikoi juice and water and strain through a chinois. Spin in an ice cream machine according to manufacturer’s instructions.

For the Lilikoi Brûlée:
Over a double boiler, whisk together the egg yolks and sugar. Cook until the ribbon stage. In a saucepan, bring the cream to a boil and temper into the egg mixture. Cook for 2 minutes over low heat; then chill over an ice bath and add the lilikoi juice. Stir until well combined.

For the Tuile:
Preheat oven to 325°F. In a small pot, combine the butter, water, and glucose. Bring to a boil. Add the sugar and pectin and cook for 1 minute. On a silicone-lined sheet tray, pipe 1½-inch circles of tuile batter. Bake for 18 minutes. Cool and set aside.

To Assemble and Serve:
Place 12 pieces of the Lilikoi Creméux in a martini glass. Top with a 60-gram scoop of Lilikoi Sorbet. Fill the remainder of the glass with Lilikoi Brûlée. Cover the top of the glass with the Tuile, allowing the edges of the Tuile to hang over the glass. Use a blow torch to seal the glass with the edges of the Tuile. Serve immediately.