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Cameo Crème Brûlée

By Chef Igor Grishechkin
Course Dessert
Cuisine French-Inspired, Russian

Ingredients
  

Cameo

  • 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

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