Mole Cremeux with Crema Catalana
As seen on TV
Which Show?
Who made this dish?
Sieger's dessert option is a Latin spin on the French cremeux (a smooth ganache-like cream that sits between custard and mousse).
Sieger: "It's a Latin take on the French cremeux, which is like a ganache. All the things kind of coming together."
He infuses the cremeux with the dried chiles found in mole, pairs it with a torched crema catalana (the Spanish cousin of creme brulee), and finishes with a benne seed cracker for Lowcountry pantry credit. Oscar tableside: "He took some of the chilies that are in mole and mixed it into the cremeux. Then he also made a crema catalana. In order to add something Southern, he chose to make a benne cracker." Sieger built the plating so each scoop captures all three textures.
{Kristen}: "Sieger's dessert. I find that the cremeux itself is grainy, and I'm not enjoying it."
{Tom}: "I mean, flavor wise, it's okay. It's just not a dessert."
{Claire}: "I thought the whole mole piece was good. Thought the presentation was a bit lacking."
{Gail}: "There's no elegance to the plating."
Judges' table - {Kristen}: "Sieger, for your dessert, why did you plate it like that?" Sieger: "I wanted to, like, when you would scoop, you could scoop through, you get texture, you get the chocolate."
{Michael}: "For me, where it fell a little short was the plating. The flavors were good. Two or three days down the road, as you keep tasting it, I could see it getting there."
