Apricot and feta crème brulée

Apricot and feta crème brulée

Total: 2 hr 25 min. | Active: 15 min.
gluten-free
Nutritional value / people: 366 kcal
, Fat: 24 g
, Carbohydrate: 21 g
, Protein: 16 g

Ingredients

4 people

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

Apricots

300 g apricots, halved, pitted, cut into pieces
2 red onions, cut into wedges
1 tbsp olive oil
½ tsp cumin
½ tsp salt
a little pepper

Feta crème

300 g feta, cut into pieces

To caramelize

3 tbsp coarse cane sugar
40 g Fine Food culatello di zibello
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Utensils

For 4 ramekins, approx. 150 ml each

How it's done

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Apricots

In a bowl, mix the apricots with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To bake

Approx. 15 mins. in the upper half of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly, place in a measuring cup.

Feta crème

Add the feta to the apricots, puree. Pour the mixture into the ramekins, chill for at least 2 hrs.

To caramelize

Sprinkle sugar on top of the crème and caramelize carefully with a blowtorch. Top with the cured ham.

Good to know
Serve with: Toasted sourdough bread

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