I N V I T E D T A S T I N G
I do believe this is one of the more sublime Creme Brûlées I have eaten in a while. The inclusion of young ginger in the composition of custard, caramelised crisp, crumble and vanilla gelato is what elevates this into adventurous realms.
Chef Kenny is absolutely spot-on in how, and more importantly, how much of the rhizome is used.
The result is a classic dessert enlivened with just the right balance of the young ginger's sweetish, bright zing and the lightest breath of heat. A must-try in my opinion.