Earl Grey and Berry Tea Brulee with Rhubarb Compote
Cook Time 2 hours
2 tbsp T2 earl grey tea
2 tbsp T2 very berry tea
14 egg yolks
8 stalks rhubarb
4 granny smith apples
300ml sugar syrup
Bring cream, milk and tea just to boil. Whisk eggs and sugar just to combine. Pour hot liquid over eggs and sugar whisking continuously. Strain through a sieve and cool over ice. Let sit in fridge overnight.
Pour into small bowls and cook in a bain marie covered with foil at 130°C for 1½ hours or until set. Cool in fridge.
Peel rhubarb. Take the peelings and bring to simmer with stock syrup to make glaze. Strain through sieve.
Dice rhubarb, grate apple and cook with sugar until soft.
Let cool and add rhubarb glaze.
To serve, top brulee with sugar and blow torch. Add compote on top.