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Goat Cheese Brulee with Forest Honey Sabayon

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Goat Cheese Brulee with Forest Honey Sabayon

The perfect goat cheese brulee with forest honey sabayon recipe with a picture and simple step-by-step instructions.

Goat cheese brulee

  • 370 ml Whole milk
  • 370 ml Cream
  • 250 g Goat cheese
  • 2 piece Sprigs of thyme
  • 1 tbsp Honey
  • 1 pinch Salt
  • 1 pinch Pepper
  • 4 piece Egg yolk
  • 3 piece Eggs
  • 2 tbsp Sugar brown

Forest honey sabayon

  • 100 g Forest honey
  • 1 piece Egg
  • 3 piece Egg yolk

Goat cheese brulee

  1. For the goat cheese brûlée, bring the milk, cream, goat cheese, chopped thyme and 1 tablespoon of honey to the boil, puree and let steep for 20 minutes. Season to taste with salt and pepper and strain through a sieve.
  1. 4 Whisk the egg yolks and three whole eggs, add 4 tablespoons of the milk mixture and stir the egg mixture into the milk mixture.
  1. Cook in the oven at 95 ° C for 35–40 minutes. Cool and put in the fridge for 3 hours. Sprinkle with brown sugar and caramelize with the bunsen burner.

Forest honey zabaione

  1. For the forest honey zabaione, beat 100 g of forest honey with 1 whole egg and 3 egg yolks in a metal bowl in a water bath until thick until it is at least twice its volume. Then place the vessel in a bowl with ice water, let it cool and put it in the refrigerator.
  1. Serve with goat cheese.
Dinner
European
goat cheese brulee with forest honey sabayon

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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