Goat’s milk cheese crème brûlée with plum & poppy seed chutney and walnut bread chips
Ingredients for 10 servings
250 g goat’s milk cheese roll natural
4 egg yolks
375 ml heavy cream
125 ml milk
HIRSCH’s plum & poppy seed chutney
Walnut bread chips
Cut walnut bread into wafer-thin slices. Place on a baking sheet and bake at about 180°C for 7 to 10 minutes until golden brown.
Goat´s milk cheese crème brulée
Warm the milk, heavy cream, salt, white pepper, thyme, rosemary, and goat’s milk cheese roll and stir until the cheese has dissolved. Whisk the egg yolks and stir into the warm mixture. Season to taste and pour into glasses. Bake in the oven at 90°C in a hot water bath for about 45 minutes. When the baking time is over, remove glasses from the oven and allow to cool. Sprinkle a little bit of brown sugar over each glass and caramelize with a torch. Serve with HIRSCH’s plum & poppy seed chutney and walnut bread chips.
Preparation time: 60 min.
Level of difficulty: easy
This recipe was created by Renate Stadlhofer and Rudi Hirsch WIRTSHaus Hirsch delikatESSEN
(Groß Gerungs) for the Austrian gastronomy event “Ein Fest für die Wirte”.