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Crème brûlée with gorgonzola & rosemary

Made from gorgonzola that is melted in milk infused with rosemary.

This mixture (with egg yolk) is cooled down again with a crispy layer of caramelized cane sugar on top. On this, we serve pears that have been blanched in Chandon with a bit of vanilla.

 

Sommelier's tip: Serve a Prosecco Spumante with this dish. It complements the crème brûlée beautifully and makes for a fantastic ending to a gastronomic dinner.

Ingredients

3units.itemsEgg yolks
350gmilk infused with rosemary
6gGelatine
200gGorgonzola
2gSalt

firm hand pears
Lemon juice
0.5units.itemsVanilla pod
Chandon Garden spritz

Preparation

  1. Heat the milk with six sprigs of rosemary.
  2. Let it warm gently (do not boil).
  3. Cover and place in the refrigerator to infuse for at least 12 hours.
  4. Make sure you have 350 grams left, so use a bit more milk during infusing.
  5. Strain the milk and heat it.
  6. Dissolve the soaked gelatin in it.
  7. Cut the gorgonzola into small cubes and add (let it melt).
  8. Add the egg yolks and salt.
  9. Pour into ramekins, cover, and bake in an oven at 90°C for 30 minutes.
  10. Let cool in the refrigerator.
  11. Before serving, sprinkle with cane sugar and caramelize with a brûlée torch.

  1. Peel the pears and cut into small brunoise.
  2. Warm a little Chandon with lemon juice (to taste).
  3. Add the vanilla pod.
  4. Add the pear cubes and let them warm for 6 minutes.
  5. Let cool (in the liquid) until use.
  6. Spoon some of the pears onto the crème brûlée before serving.