All my food starts with an emotion. This crème brûlée steps away from tradition, with the cream coaxed rather than set, creating a softer texture that’s more about feeling than formality. This dish is inspired by Sam Hunt’s poem So Close — that moment of temptation where sweetness and danger sit side by side. “So close, the poisonous berries, so close!”
Strawberry Crème Brûlée
Serves 8
Brûlée
6 whole eggs
100g caster sugar
½ fresh NZ vanilla pod
1 litre cream
What to do
1. Preheat oven to 130°C. Whisk eggs, sugar and vanilla together until you see a pale gold shininess. Boil cream, then pour it over the egg mixture, stirring with a wooden spoon.
2. Strain through a very fine sieve, then pour into a lined baking tray and bake for 45 minutes. Remove and cool.
3. Scrape the cooled brûlée into a glass container. Store in the fridge until needed.
Stock Syrup
350g caster sugar
350ml cold water
50g liquid glucose
What to do
1. Add all ingredients to a saucepan and bring to a boil, stirring continuously.
2. After boiling for a couple of minutes, pour mixture through a fine sieve. Cool and refrigerate.
Strawberry Syrup
500g ripe strawberries
100ml stock syrup, cooled
½ lemon, juiced
½ tsp green peppercorns (and a bit of the pickling juice)
20ml Grand Marnier
What to do
1. Combine all ingredients in a kitchen jug, stick-blend until smooth, then pass through a very
fine sieve.
Prepare & Serve
16 ripe strawberries
Caster sugar, to sprinkle
What to do
1. For each serving, chop two strawberries into a 100ml heat-proof glass, pour over a little strawberry syrup, then top with brûlée until just under the rim.
2. Sprinkle a little caster sugar over the top and blowtorch until caramelised. Enjoy.
Trinity Hill
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