Ingredients
For
10
servings
500 ml Debic Culinaire Original
500 g epoisse cheese
8 gelatin leaves
4 eggs
3 g seas salt
10 ml champagne
100 g cane sugar
500 g cherries
125 g sugar
250 g cherry juice 100%
280 g port, ruby
250 g red wine
125 g creme des cassis
90 g orange juice
50 g lemon juice
1 g cinnamon
65 g grenadine syrup
1 g salt
9 g orange peel
10 g lemon peel
1 tonka bean
2 cloves
1 cinnamon, stick
1 vanilla pod
200 g cherry fond
2.1 g agar
Tonka bean to taste
Preparation
Bring the cream and salt to a boil, add the champagne and the soaked, squeezed out gelatin.
Mix the cheese in small pieces and the eggs into the mixture and then pass through a fine sieve.
Fill the in a silicone mold and cover with cling film.
Cook in the steamer at 85 ° C for 30-40 minutes with circulating air in the middle of the oven.
Freeze the mold after cooking for at least 4 hours.
Press it out of the mold when frozen, let it thaw, temper and sprinkle with the sugar and caramelize with a blow torch
Caramelize the sugar and add the cherry juice, wine, port and crème de cassis.
Bring to a boil and add the other ingredients.
Let infuse overnight.
Strain and marinate the unpitted cherries in the liquid for two days.
Mix the agar with the cherry fond and bring to a boil.
Cool down on ice water and once set, blend into a smooth puree.
Assembly
Dress the crème Brûlée in the center and garnish with the marinated cherries and cherry gel.