Crème brulée is French for “burnt cream”. Here Gordon Ramsay has spiced up the traditional burnt cream recipe with some toasted fennel seeds.
•565ml double cream
•215g egg yolks
•30g fennel seeds (toasted ala minute)
1 Bring the cream and milk in a pan and bring to the boil.
2 Quickly toast off the fennel seeds in a smoking hot pan.
3 Add straight to the cream and milk.
4 Beat the egg yolk and sugar together.
5 Pour on the hot milk, cream and fennel seeds.
6 Whisk all together and add the honey to taste.
7 Infuse for 10 minutes then pass off.
8 Cook out slowly over a low heat until coating consistency is achieved.
9 Pour the mix in desired moulds and set in the refrigerator.
10 To serve sprinkle a little brown sugar on the top of the brulée and caramelise quickly with a blowtorch or under the grill.
11 Serve with freshly diced mango.