Method

Chocolate Brûleé
Heat cream, Vanilla and salt to 90C, set aside to infuse.
Combine egg yolks and milk in a bowl, set aside.
Make a dry caramel with the sugar until reddish brown and then off the heat slowly add cream mixture that was set aside earlier. Once all incorporated put back onto medium heat to melt remaining caramel that has seized.
Pour caramel & Cream mixture over egg & milk mixture and whisk together.
Strain back into a wide pot and cook while stirring over low heat until mixture reaches 82C or until coats the back of the spoon.
Once at temperature, slowly seed in the dark chocolate and mix until fully melted.
Pour mix into serving bowls (100gm) and let set in the fridge for at least 4 hours or overnight.

Wattleseed Crumble
Combine all ingredients in a food processor and pulse into incorporated.
Spread crumble into a lined baking tray and bake at 180C until golden brown.
Let cool and break into small pieces and keep in an airtight container.

Mint Gelato
Simmer milk and blanch mint leaves for 20m seconds. Refresh mint in ice water and squeeze out once cold.
Add remaining ingredients to the milk and slowly heat to 85C while whisking.
Pass through sieve and let cool.
Once cold blend ice-cream base with reserved mint and pass again.
Churn the ice-cream based on the manufacturer’s recommendation.

To assemble
Cover the chocolate brulee in a thin layer of sugar and burn with a kitchen torch until caramelised.
Add 1 tablespoon of wattle seed crumble and place one scoop of mint gelato on top.
Serve with a small spoon.