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!”

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Strawberry Crème Brûlée

Serves 8

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‍Brûlée

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6 whole eggs

100g caster sugar

½ fresh NZ vanilla pod

1 litre cream

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What to do

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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.

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2. Strain through a very fine sieve, then pour into a lined baking tray and bake for 45 minutes. Remove and cool.

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3. Scrape the cooled brûlée into a glass container. Store in the fridge until needed.

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Stock Syrup

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350g caster sugar

350ml cold water

50g liquid glucose‍

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What to do

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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.

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Strawberry Syrup

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500g ripe strawberries

100ml stock syrup, cooled

½ lemon, juiced

½ tsp green peppercorns (and a bit of the pickling juice)

20ml Grand Marnier

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What to do

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1. Combine all ingredients in a kitchen jug, stick-blend until smooth, then pass through a very
fine sieve.

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Prepare & Serve

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16 ripe strawberries

Caster sugar, to sprinkle

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What to do

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‍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.

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Trinity Hill

trinityhill.com

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