Crème brûlée of epoisse

Preparations of cherries

100YEARS Ambassador Thomas Bühner

Thomas Bühner

La Vie


För 10 portioner

Coffee ganache

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

Marinated cherries

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

Cherry gel

200 g cherry fond

2.1 g agar

Tonka bean to taste


Crème brûlée of epoisse

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

Cherry fond

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.

Cherry gel

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.


Dress the crème Brûlée in the center and garnish with the marinated cherries and cherry gel.