Crème Brûlée Foam

Recipe

Makes 4 servings

Ingredients:

Maple syrup — 70 ml (for the foam) + 30 ml (for the caramel)

Heavy cream (minimum 32% fat) — 200 ml

Milk — 100 ml

Vanilla bean — 0.5 pcs

Cinnamon — a pinch  (optional)

Salt — a pinch

Egg yolks — 2 pcs

Butter — 30 g

Passion fruit juice or pulp from 3 medium-sized fruits — 100 ml

Lime (zest and juice) — 1 medium

Bananas — 2 pcs

1. Crème brûlée foam
   • Caramelize 80 ml of maple syrup in a saucepan over medium heat, stirring until the syrup thickens and takes on a golden-brown color (approximately 3-5 minutes). Then, add the cream and milk.
   • Split the vanilla bean lengthwise, scrape out the seeds, and add them along with the bean, cinnamon, and salt to the cream and milk mixture. Bring to a boil.
   • Once boiling, remove the vanilla bean.
   • Separate the yolks from two eggs. Place the egg yolks in a glass bowl over a water bath and whisk well.
   • While stirring continuously, slowly add the hot cream and milk mixture to the egg yolks. Continue cooking over the water bath until the mixture thickens slightly.
   • Transfer the bowl to cold water to cool. After cooling, pour the mixture into a 0.5-liter siphon. Charge it with one cartridge and shake vigorously. Chill in the refrigerator for 1-2 hours.
   
   
2. Banana and passion fruit caramel
   • Caramelize the remaining 30 ml of maple syrup, then add butter and passion fruit juice or the pulp from 3 medium-sized fruits. Add the zest and juice of the lime. Cook over medium heat until creamy.
   • Cut the bananas into random shapes and add them to the caramel. Cook for 3-5 minutes over medium heat.
   
   
3. Serving
   • Place the banana caramel on a plate, top with the crème brûlée foam. Optionally, add blueberries and garnish with edible flowers. Enjoy it!
   
   

Here are some tips you can add to the recipe:

1. Control the caramelization: Watch the maple syrup carefully while caramelizing to avoid burning. It should turn a golden-brown color but not dark brown.
2. Cool the foam mixture properly: Ensure the crème brûlée foam mixture is fully cooled before transferring it to the siphon to get the best texture.
3. Use ripe bananas: Ripe bananas will add more sweetness and depth of flavor to the caramel, making the dish more balanced.
4. Passion fruit alternatives: If you can’t find fresh passion fruit, you can use high-quality bottled passion fruit juice.
5. Garnishing: Add edible flowers for a more elegant presentation, and blueberries will provide a fresh, tangy contrast to the sweet caramel.
6. Siphon handling: Shake the siphon vigorously after adding the cartridge to ensure the foam is light and airy.