- Half a bunch of thyme
- 800ml double cream
- 300ml milk
- 12 egg yolk
- 500g goat’s cheese
- 100g parmesan grated
- White pepper to taste
- A pinch of paprika
goats cheese creme brulee
Alex Standen
22nd November 2010
goats cheese creme brulee
This was what i came up with to give our veggies something a bit different.
Ingredients
Method
Method
Break up the goats cheese with no rind
Bring the milk and cream to the boil with the thyme
Take of the stove cover and leave to in fuse for ten minutes then strain in to a new pan
Put back on the stove and bring to a simmer
Pour over the egg yolk and stir return to the stove and cook to thicken slightly
Take of the stove and gently whisk the goats cheese and parmesan in
Season with pepper and paprika ( the parmesan should have enough salt in it already
Pour into ramekins and chill
To finish and serve make some caramel glazed hazelnuts and when cold blitz into a fine powder to put on top the brulee to act as the crunchy sweet crust.
I like to serve this with really good sour dough and red onion chutney
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