I had this deliciously indulgent Camembert creme brûlée at a lunch at Waterkloof Wines’ restaurant high up in the hills of Somerset West. The creme brûlée was served with a granny smith and celery sorbet which apparently is a bit too complicated for home cooking, so you could serve it with melba toast and a crisp acidic salad.
Ingredients
- 750ml cream
- 100g egg yolk
- One gelatine leaf, softened in warm water
- Half a round of ripe Camembert
Make a custard by boiling the cream. Pour into 100g egg yolk and mix with a whisk. Put the mixture back in the casserole and cook to 85 degrees mixing carefully with a spatula. Add the softened gelatine leaf and add a 1/2 a head of ripe Camembert. Wait ten minutes for the Camembert to melt and then strain through a chinois and add seasoning (salt and pepper). Pour into a container – a shot glass or cup – and then leave the mixture to set. Once set, put in the fridge for a minimum of three hours.
Recipe by Gregory Czarnecki, head chef at Waterkloof Wines’ restaurant.
For my review of Waterkloof’s restaurant, click here.
