If you’re looking for a desert with a twist, this black garlic crème brûlée is sure to get your dinner guests talking.
Head chef at Glas Restaurant, Malte Half is a master of his craft, with a passion for experimenting with different flavours and textures.
Explaining this unusual recipe, he says:
“Summer is when Ireland really comes into its own. Sweet gooseberries, fragrant meadowsweet and fresh herbs are everywhere, and they pair beautifully with one ingredient people don’t often think of in desserts: black garlic.
This dish was inspired by one of my chefs from Mexico, where corn and honey are a classic pairing. We wanted to reinterpret that idea using Irish summer ingredients. The sweet grilled cornbread replaces the corn, while aromatic meadowsweet brings floral honey notes without adding extra sweetness. The black garlic crème brûlée is rich and caramel-like rather than garlicky, creating a dessert that’s a little unexpected but surprisingly 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
Bring the oat milk to a gentle simmer.
Whisk in the polenta and cook for 3–4 minutes until thickened.
Allow to cool slightly.
Mix together the flour, potato starch, sugar, baking powder, salt and psyllium.
Blend the sweetcorn with the oil and maple syrup until smooth.
Fold the sweetcorn mixture into the warm polenta, then mix through the dry ingredients.
Spread into a lined baking tin and bake at 170°C for 20–25 minutes until lightly golden.
Cool completely before cutting into portions.
Grill or toast lightly just before serving.
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
Bring the water almost to the boil.
Add the meadowsweet and leave to infuse for 20 minutes.
Strain through a fine sieve.
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, adding a splash of water if needed.
Lightly Salted Gooseberries
Ingredients
200g firm green gooseberries
3g fine sea salt
Method
Prick each gooseberry once with a skewer.
Toss with the salt.
Leave 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 put off by the black garlic. During fermentation it loses its sharpness and develops flavours more like balsamic vinegar, molasses and dried fruit. It works beautifully in desserts, especially alongside corn, berries and caramel.”
