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Cameo Crème Brûlée

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By Chef Igor Grishechkin




  • 60 gr Crème brûlée
  • 40 gr Yogurt jelly
  • 12 gr Cane sugar
  • Rose water

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


Crème Brûlée

  1. Boil cream with milk and vanilla
  2. Bake it at 100 degrees for 25-35 minutes
  3. Pour brown sugar and make caramel with a burner
  4. Pour it into yolks with sugar, strain it and pour into 60g plates


  1. Soak gelatin in water
  2. Mix sour cream with powdered sugar and lemon juice
  3. Heat the gelatine so it becomes liquid and combine with sour cream mixture
  4. Pour into molds, leave in the refrigerator for 1 hour and tthen freeze until it solidifies


  1. Smear the surface of the crème brûlée with a paper napkin to collect moisture excess
  2. Place de Cameo profile on top of the brûlée
  3. Spray rose water
  • Category: Dessert
  • Cuisine: French-Inspired, Russian
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