CRÈME BRÛLÉE
In the spirit of Easter, Smiltenes Piens, the Cheese Club and the chef of the Vairāk saules restaurant, Tomass Godiņš, offer a Crème Brûlée recipe using Latvijas siers cheese, Smiltenes heavy cream and, of course, eggs. ENJOY!
Ingredients
- 10 egg yolks
- 0,5l Smiltenes Piens heavy cream
- 50g Latvijas siers
- 135g sugar
- 100g sea buckthorn puree
Preparation
Grate the Latvijas siers cheese, add the heavy cream and heat to 60°C over low heat. Mix the egg yolks with the sugar and sea buckthorn puree and, whisking gently, add the warmed cream and cheese (which can then be passed through a fine sieve). Fold the mixture into the dishes. Place them in the oven in a water bath of 110 °C (so that the water is 1/3 of the height of the dish). Heat for 50 min.
The unused egg white can be used to bake crispy meringue cookies, or frozen to wait for the right moment when the light and airy Pavlova with strawberries is just right!
Preparation process
End result
