Goat cheese crème brûlée with scallop
A surprising crème brûlée with the characteristic sugar coating on top, but a savoury goat's cheese filling.
A surprising crème brûlée with the signature sugary topping, but a savory goat cheese filling. The sweetness of the sugary topping and the spicy flavor of the white pepper combine perfectly. Served with scallops, walnut crumble, and seaweed tortilla chips: a luxurious and delicious appetizer.
Preparation
Crème brûlée
Soak the gelatin in cold water.
Crush the garlic cloves, place in a pan with the cream and milk and bring to the boil.
Remove the pan from the heat and gently mix the goat cheese with a hand blender.
Add the gelatine and egg yolks and let it thicken.
Pass through a fine sieve.
Season the crème brûlée mass with salt and pepper.
Pour the crème brûlée mixture into a foil-lined 1/3 gastronorm container.
Steam the crème brûlée covered for 30 minutes at 84°C
Allow the crème brûlée to cool and set in the refrigerator.
Cut out the crème brûlée with a cutter the same size as the scallops. Burn off the crème brûlée with cane sugar.
Bake or roast the scallops and serve with the goat cheese crème brûlée and walnut crumble.
Scallops
Heat the butter and oil in a pan. Cook the scallops for 1-2 minutes per side.
Walnut crumble
Toast the walnuts in a dry pan. Chop finely into a crumble.
Garnish
Serve the crème brûlée topped with two fried scallops, walnut crumble and some seaweed tortilla chips.
Ingredients
- 5 g gelatine
- 2 tenen knoflook
- 150 ml room
- 100 ml volle melk
- 125 g geitenkaas
- 4 verse eidooiers
- Peper Wit - Muntok gemalen pure (artnr 094178)
- zout naar smaak
- 50 g suiker
- 1 el olijfolie
- 10 g ongezouten roomboter
- 400 g verse coquilles
- 100 g walnoten
- 50 g zeewier tortillachips
- Allergenen
- ei
- melk
- schaal- en schelpdieren
Supplies
- Burner
