If you’re after a dessert with a twist, this black garlic crème brûlée is certain to have your dinner guests chatting.
Malte Half, the executive chef at Glas Restaurant, is a consummate craftsman, driven by a zeal for exploring a range of flavours and textures.
Reflecting on this unconventional creation, he explains:
“Summer in Ireland truly comes into its own. Sweet gooseberries, fragrant meadowsweet and fresh herbs abound, and they pair wonderfully with an ingredient rarely considered in desserts: black garlic.
This dish drew inspiration from a chef of mine based in Mexico, where corn and honey form a classic pairing. We aimed to reinterpret that concept using Irish summer ingredients. The sweet grilled cornbread substitutes for the corn, while the aromatic meadowsweet contributes floral honey notes without tipping the sweetness scale. The black garlic crème brûlée remains rich and caramel-like rather than garlicky, yielding a dessert that may feel a touch unexpected but is oddly comforting.”
Serves: 4
Black Garlic Crème Brûlée
Ingredients
250ml vegan cream (or double cream)
70ml oat milk (or whole milk)
45g black garlic cloves
35g caster sugar
20g cocoa butter (or unsalted butter)
1g agar agar
pinch sea salt
extra caster sugar for caramelising
Method
Blend the cream, milk, black garlic, sugar and salt until completely smooth.
Pour into a saucepan and bring gently to the boil.
Whisk in the agar and simmer for 30 seconds.
Remove from the heat and blend in the cocoa butter until silky smooth.
Divide between four ramekins and chill for at least 3 hours.
Before serving, sprinkle generously with caster sugar and caramelise with a kitchen blowtorch.
Sweet Grilled Cornbread
Ingredients
120g fine polenta
30g plain flour (or gluten-free flour)
15g potato starch
40g caster sugar
½ tsp baking powder
pinch sea salt
230ml oat milk
60ml neutral oil
60ml maple syrup
80g sweetcorn, blended smooth
2g psyllium husk
Method
Warm the oat milk until it just starts to shimmer.
Whisk in the polenta and cook for 3–4 minutes until the mixture thickens.
Let it cool a touch.
In a separate bowl, whisk together the flour, potato starch, sugar, baking powder, salt and psyllium.
Purée the sweetcorn with the oil and maple syrup until smooth.
Gently fold the corn mixture into the warm polenta, then incorporate the dry ingredients.
Spread the batter into a lined baking tin and bake at 170°C for 20–25 minutes until a pale golden colour.
Allow to cool completely before cutting into portions. Just before serving, grill or toast lightly to reheat and add texture.
Meadowsweet Gel
Ingredients
350ml water
10g dried meadowsweet (or 45g fresh flowers)
30g caster sugar
pinch sea salt
1g agar agar
few drops lemon juice
Method
Heat the water until just shy of boiling.
Infuse with the meadowsweet for 20 minutes.
Strain well.
Add the sugar, salt and agar and bring to a rolling boil.
Pour into a shallow container and chill until firm.
Blend until smooth and silky, thinning with a splash of water if needed.
Lightly Salted Gooseberries
Ingredients
200g firm green gooseberries
3g fine sea salt
Method
Pierce each gooseberry once with a skewer.
Toss with the salt.
Let stand for 6–8 hours, or overnight in the fridge.
Halve before serving.
To Serve
Spoon a little meadowsweet gel onto each plate. Add a generous piece of grilled cornbread alongside the brûléed black garlic crème brûlée. Scatter over the lightly salted gooseberries and finish with a few sprigs of mint cress.
Malte’s tip
“Don’t be deterred by the black garlic. In fermentation its bite softens and it takes on flavours reminiscent of balsamic vinegar, molasses and dried fruit. It pairs beautifully with desserts, especially when matched with corn, berries and caramel.”
