Goat cheese crème brûlée with lamb's lettuce and apple dressing

Goat cheese crème brûlée with lamb's lettuce and apple dressing

Based on 19 ratings
Sponsored

Vivien Volkmer

pier51-stuttgart.de/

“My dish is ideal for Christmas because I created something special out of very simple products.”

Difficulty

Medium 👍
40
min.
Preparation
55
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
250 g goat cheese
250 g lamb's lettuce
eggs
375 ml cream
125 ml milk
2 sprigs thyme
2 sprigs rosemary
100 g bacon
80 g brown sugar (divided)
2 tbsp water
50 g walnuts
60 ml cider vinegar
1 tsp mustard
50 g honey
100 ml oil
apple
carrot
50 g cranberries
salt
pepper
sugar
thyme for garnish
Metric
Imperial

Utensils

  • saucepan
  • oven
  • sieve
  • whisk
  • large mixing bowl
  • baking molds
  • baking dish or deep baking sheet
  • frying pan
  • cutting board
  • knife
  • paper towel
  • parchment paper
  • hand blender
  • jar
  • vegetable peeler
  • grater
  • flambé torch

Nutrition per serving

Cal
648
Protein
18g
Fat
54g
Carb
24g

Step 1/8

Preheat oven to 90°C/195°F. Separate egg yolks from egg whites, then beat egg yolks. Transfer cream and milk to a saucepan and add thyme, rosemary, and some sugar, salt, and pepper. Bring to a boil, then strain the mixture into a large mixing bowl. Mix in goat cheese and stir until melted.
  • 4 eggs
  • 375 ml cream
  • 125 ml milk
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 250 goat cheese
  • sugar
  • salt
  • pepper
  • saucepan
  • oven
  • sieve
  • whisk
  • large mixing bowl

Preheat oven to 90°C/195°F. Separate egg yolks from egg whites, then beat egg yolks. Transfer cream and milk to a saucepan and add thyme, rosemary, and some sugar, salt, and pepper. Bring to a boil, then strain the mixture into a large mixing bowl. Mix in goat cheese and stir until melted.

Step 2/8

Transfer egg yolks to a large bowl. Gently stir in goat cheese mixture and evenly distribute into small molds.
  • baking molds
  • large mixing bowl

Transfer egg yolks to a large bowl. Gently stir in goat cheese mixture and evenly distribute into small molds.

Step 3/8

Place the molds into a deep, water-filled baking dish or baking sheet. Bake at 90°C/195°F for approx. 50 – 55 min. Let cool completely.
  • baking dish or deep baking sheet

Place the molds into a deep, water-filled baking dish or baking sheet. Bake at 90°C/195°F for approx. 50 – 55 min. Let cool completely.

Step 4/8

Dice bacon. Add to a frying pan set over medium-high heat and fry until fat renders. Let drain and cool on a paper towel-lined plate.
  • 100 bacon
  • frying pan
  • cutting board
  • knife
  • paper towel

Dice bacon. Add to a frying pan set over medium-high heat and fry until fat renders. Let drain and cool on a paper towel-lined plate.

Step 5/8

Add a portion of the brown sugar and some water to another frying pan and cook over medium heat until caramelized. Add walnuts and toss to coat. Distribute over parchment paper and let cool.
  • 50 brown sugar
  • 50 walnuts
  • 2 tbsp water
  • frying pan
  • parchment paper

Add a portion of the brown sugar and some water to another frying pan and cook over medium heat until caramelized. Add walnuts and toss to coat. Distribute over parchment paper and let cool.

Step 6/8

For the dressing, add vinegar, mustard, and honey to a jar, and blend shortly. Slowly stream in oil and blend again. Season to taste with salt and pepper.
  • 60 ml cider vinegar
  • 1 tsp mustard
  • 50 honey
  • 100 ml oil
  • salt
  • pepper
  • hand blender
  • jar

For the dressing, add vinegar, mustard, and honey to a jar, and blend shortly. Slowly stream in oil and blend again. Season to taste with salt and pepper.

Step 7/8

Quarter and core apples, cut them into thin slices, and add to dressing. Peel and roughly grate carrot.
  • 1 apple
  • 1 carrot
  • vegetable peeler
  • cutting board
  • knife
  • grater

Quarter and core apples, cut them into thin slices, and add to dressing. Peel and roughly grate carrot.

Step 8/8

Evenly distribute remaining brown sugar over the tops of the goat cheese custards. Caramelize each one using a flambé torch. Mix salad, dressing, and grated carrots in a large mixing bowl and season to taste with salt and pepper. Transfer to plates and top with bacon, cranberries, and walnuts. Serve alongside goat cheese crème brûlée and garnish with thyme, if desired. Enjoy!
  • 30 brown sugar
  • 250 lamb's lettuce
  • 50 cranberries
  • salt
  • pepper
  • thyme for garnish
  • flambé torch
  • large mixing bowl

Evenly distribute remaining brown sugar over the tops of the goat cheese custards. Caramelize each one using a flambé torch. Mix salad, dressing, and grated carrots in a large mixing bowl and season to taste with salt and pepper. Transfer to plates and top with bacon, cranberries, and walnuts. Serve alongside goat cheese crème brûlée and garnish with thyme, if desired. Enjoy!