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Goat's cheese crème brûlée
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 303
  • Fat about 23g
  • Carbohydrates about 11g
  • Protein about 13g
This is needed
This is needed for 4 people
Goat’s cheese custard
  • 2 eggs
  • 300 g goats' cheese (e.g. Chavroux), cut into pieces
  • 0.5 dl milk
  • 0.5 dl cream
  • pepper
  • 0.25 tsp salt
  • 1 tsp maple syrup
To caramelize
  • 1 tbsp coarse cane sugar
  • 1 parcel vanilla sugar
Kalettes
  • 0.5 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 250 g kalettes (Flower Sprouts)
Tools
  • 4 ramekins, each approx. 150 ml
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And that's how it's done
And that's how it's done
Goat’s cheese custard
Puree the goat's cheese with all the other ingredients up to and including the pepper. Place the ramekins on a cloth in an ovenproof dish. Transfer the mixture to the ramekins, smooth down and cover each one with foil. Cook in a bain-marie: pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins, cook for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool.
To caramelize
Mix the sugar and vanilla sugar, sprinkle evenly over the cheese custard, caramelize gently with the flame on a blowtorch.
Kalettes
In a bowl, combine the kalettes with all the other ingredients up to and including the salt. Place the kale on a tray lined with baking paper. Bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Serve with the crème brûlée.