Place a saucepan on to a low heat and add the Callebaut® Ruby Chocolate Callets, double cream and vanilla essence. Stir until melted. Set aside
3
Step 3
In large bowl, beat egg yolks and sugar together until pale
4
Step 4
Stir in the chocolate mixture along with the beetroot powder, then pour into 6 ramekins (175-200 ml)
5
Step 5
Place in to a deep roasting tray and pour freshly boiled water halfway up the sides. Bake for 15-20 minute or until just set. Refrigerate for at least 3 hours
6
Step 6
To serve, sprinkle remaining sugar on top of the crème brulees and caramelise with a chef’s blow torch or place under a hot grill
7
Step 7
Leave caramel to harden and top with whipped cream, orange zest and Callebaut® Ruby Pearls