Chocolate créme brulee with salted melon and marjoram
A chocolate creme brulee with a little added extra - salted, sugary melon balls and lightly fragrant marjoram.
- 600ml cream
- ½ cup caster sugar (plus extra for caramelising)
- 150g dark chocolate (70% cocoa)
- 6 egg yolks
- ½ rockmelon
- 2 cups watermelon
- 2 Tbsp raw caster sugar
- 1 tsp fine salt
- juice and finely-grated zest of 1 lime
- seeds of 1 vanilla bean
- ½ bunch marjoram leaves
1 Preheat oven to 120°C. Combine the cream and half the caster sugar in a small saucepan and simmer until the sugar dissolves, then add the chocolate and set aside until melted. Whisk the egg yolks and remaining caster sugar in a bowl, pour in the chocolate mixture, then strain into four gratin dishes. Place in a bainmarie and bake for 1 hour, until set. Refrigerate until firm.
2 Scoop out he melons with ballers and toss with the raw caster sugar, salt, zest, juice and marjoram leaves.
3 Dry the tops of the custards with kitchen paper, then sprinkle with the extra caster sugar and grill with a blowtorch, until well-caramelised.