Derek creates an indulgent Chocolate Creme Brulee, balanced by a fresh and fruity Blackberry Sorbet and a Salted Tuille.
Preheat oven to 140C. Pre-chill an ice cream machine.
For the Chocolate Crème Brulée, half fill a medium saucepan with water and bring to a simmer. Place the cream, milk and chocolate into a medium bowl. Place on top of the simmering water and whisk gently until the chocolate has completely melted. Remove the bowl from the heat and set aside to cool slightly.
Place the egg yolks and 1 ½ tablespoon sugar into the bowl of an electric mixer fitted with a whisk attachment. Whisk together until thick and pale.
With the motor running, pour the chocolate mixture into the egg mixture in a steady stream and whisk until combined.
Strain the brulée mixture through a fine sieve into pouring jug. Pour the mixture into four 7cm wide x 5cm deep oven safe ramekins.
Place the ramekins into a deep medium sized baking dish and fill the baking dish with water until it reaches halfway up the sides of the ramekins.
Place the baking dish into the oven and cook until the mixture is just set, about 35 minutes. Remove the ramekins from the baking dish and set aside to cool. Place into the fridge until cold and firm.
For the Blackberry Sorbet, place the sugar and 2 cups water into a small saucepan and stir over low heat until the sugar has dissolved. Brush down the inside of the saucepan with a wet pastry brush to remove sugar crystals. Simmer the syrup until it reaches 121C. Remove from the heat.
Meanwhile, place the blackberries into canister of a stick blender or a food processor and process to a puree. Transfer the puree to a medium bowl. Pour the sugar syrup in a steady stream into the pureed blackberries whilst whisking continuously. Whisk until combined.
Place the mixture over an ice bath or set aside in the fridge until cool. Transfer to the canister of the ice cream machine and churn according to the manufacturer’s instructions. Transfer the sorbet to the freezer until required.
For the Salted Tuille and Crumb, place the ingredients, except salt, into a medium bowl and whisk together until smooth.
Working in batches of two, place a tablespoon the batter onto a lined baking tray. Using an offset spatula spread each tablespoon of mixture very thinly until approximately 15cm long and 8cm wide.
Sprinkle lightly with salt and cook in the preheated oven until slightly browned, about 8 minutes. Remove from the oven.
Working quickly, using an offset spatula lift a tuille and wrap around a cannoli tube to form a long cylinder. Repeat with remaining tuille and set aside to cool until hardened.
Repeat with remaining tuille batter. Set aside 4 tuille cylinders for serving and transfer any remaining cooked or broken tuilles into the canister of a stick blender or a food processor and process until crumbled.
To serve, sprinkle each brulée with 2 teaspoons of caster sugar. Using the blowtorch, torch the sugar until dark golden, smoking and hardened. Place the ramekins onto one end of each serving plate, add some Salted Tuille crumbs across from the ramekin and position a Salted Tuille cylinder in between. Add a quenelle of Blackberry Sorbet to the crumb and garnish the Chocolate Crème Brulées with some fresh blackberries.