Beetroot Crème brûlée

by Nelly Robinson

Growing up, we used to eat vanilla Crème brûlées a lot. They’re kind of an English dessert staple - you’ll no doubt find them on most gastro pub menu’s around the U.K! Again, this dish is created around my childhood memories - but of course, we give it a little twist. So instead of vanilla, we chose the creamy richness of beetroot and paired it with vinegar popcorn and dehydrated black rice (that remind me of coco pops!)

You'll need

  • 12 Beetroot crème brulee
  • 100g Ginger jelly
  • 300g Vinegar popcorn
  • 250g Black rice crispys
  • 30 Purple beetroot disks
  • 30 Yellow beetroot disks
  • 100ml White balsamic gel
  • Baby herbs to serve
  • --------------------
  • Beetroot crème brulee
  • 12 Egg yolks
  • 875ml Cream
  • 350ml Beetroot juice
  • 17.5g Beetroot powder
  • 11g Salt
  • 100g Sushi seasoning
  • --------------------
  • Beetroot and ginger jelly
  • 500g Beetroot juice
  • 4g Agar
  • 15g Ginger
  • 5g Salt
  • 3 Sheets of gelatin
  • --------------------
  • Vinegar Popcorn
  • 1 cup Popcorn kernels
  • 225g Sugar
  • 225g Butter
  • 15ml Vodka
  • ½tbsp gold powder
  • 100ml White wine vinegar
  • --------------------
  • Black rice
  • 1 packet of Black rice (at least 500g).

Here's how

  1. Crème brûlée: Place the beetroot, juice, beetroot powder, salt, sushi seasoning and cream in a large bowl and combine. Place on a low-medium heat and heat to 65-70 °C. Once the ingredients reach the desired temperature, whisk 3 ladles of the mixture into the egg yolks and then transfer back to the main mixture. Whisk well to combine all ingredients then pour into molds and bake at 94 degrees for 30-45 mins until set. Allow to cool before serving.
  2. Ginger jelly: Soak gelatin in iced-water. Combine the beetroot juice, agar, ginger and salt and bring to boil for 3-4 mins, or until the agar is cooked. Add the softened gelatin and set in a tray, and chill until ready to serve.
  3. Popcorn: Popcorn is influential in almost every child's life, so I thought it a good opportunity to incorporate it into the recipe. We gave it a little twist by adding some vinegar…
  4. In a cold pot, add 10ml grape of seed and the popcorn kernels and bring to the heat quickly. The corn will then start to pop. Once all is popped, take out onto a tray and allow to cool. In a medium sized pot, bring the sugar and butter to the boil and allow it to begin to caramelise. Once it starts to do this, it will begin to look split/cracked. At this stage, mix the vodka and gold powder together in a glass and pour into the caramel mixture. Lastly, add the white wine vinegar and the mix should come back together. Once this has come together, pour over the popcorn mix and dehydrate until needed.
  5. Black rice: Cook until a little over cooked and then dehydrate until almost fully dry, then pop into the deep fryer for 1-2 mins and place on a paper towel to soak up the excess oil.
  6. To plate: Glaze the brûlée with sugar and blow torch as you would a crème brûlée. Place the popcorn in the middle of the brûlée and add the brown rice on top. Then, make 4 dots out of the white balsamic gel and add 5-6 small diced pieces of ginger jelly (see picture above). Add the raw beetroot discs and then finally, garnish with baby herbs.

About the Author

Nelly Robinson

Spearheading the nel. kitchen is chef Nelly Robinson, celebrated for his contemporary interpretations of modern Australian dishes. Inspired by past experiences working with acclaimed chef Nigel Howarth (Michelin-starred Northcote Manor, UK), Nelly’s robust understanding and appreciation of the... Read Full Bio

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