Description
By Chef Igor Grishechkin
Ingredients
Scale
Cameo
Crème brûlée
- 125 gr Creme
- 125 gr Milk
- 45 gr Sugar
- 3 un Egg yolks
- 2 gr Vanilla
Yogurt Jelly
- 750 gr Sour cream
- 30 gr Icing sugar
- 18 gr Gelatine
- 42 gr Lemon Juice
- 1 gr Xanthan
Instructions
Crème Brûlée
- Boil cream with milk and vanilla
- Bake it at 100 degrees for 25-35 minutes
- Pour brown sugar and make caramel with a burner
- Pour it into yolks with sugar, strain it and pour into 60g plates
Cameo
- Soak gelatin in water
- Mix sour cream with powdered sugar and lemon juice
- Heat the gelatine so it becomes liquid and combine with sour cream mixture
- Pour into molds, leave in the refrigerator for 1 hour and tthen freeze until it solidifies
Plating
- Smear the surface of the crème brûlée with a paper napkin to collect moisture excess
- Place de Cameo profile on top of the brûlée
- Spray rose water
- Category: Dessert
- Cuisine: French-Inspired, Russian