Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Goat’s cheese custard
To caramelize
Kalettes
Utensils
4 ovenproof ramekins, each approx. 150 ml
How it's done
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Goat’s cheese custard
Puree the goat's cheese with all the other ingredients up to and including the pepper. Place the ramekins on a cloth in an ovenproof dish. Transfer the mixture to the ramekins, smooth down and cover each one with foil.
Cook in a bain-marie: pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins, cook for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool.
To caramelize
Mix the sugar and vanilla sugar, sprinkle evenly over the cheese custard, caramelize gently with the flame on a blowtorch.
Kalettes
In a bowl, combine the kalettes with all the other ingredients up to and including the salt. Place the kale on a tray lined with baking paper.
Bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Serve with the crème brûlée.
How-tos
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