en de it
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Rosemary crème brûlée with balsamic cherries

South Tyrolean cherries in balsamic sauce

Preparation

Bring the cream, milk, vanilla core and sugar to the boil, allow to cool briefly and mix with the egg yolks and rosemary. Pour the mixture into molds and bake for 10 minutes in a oven preheated to 85 °C. Wash the cherries and remove the stones. Caramelize the sugar and douse with balsamic vinegar and grape juice. Add the cherries and bring to the boil before removing from the heat. Sprinkle the crème brûlée with brown sugar and caramelize with a Bunsen burner. Arrange with the balsamic cherries. Garnish with cherries, strawberries, rosemary and mint.

Beer recommendation
We recommend the variety Märzen

Wine recommendation
We recommend Gewürztraminer passito.

Ingredients for

2 people
4 people
8 people
Crème brûlée
150 ml cream
150 ml milk
50 g sugar
½ vanilla pod, core
4 egg yolks
3 g rosemary, finely chopped
Brown sugar

Balsamic cherries
250 g South Tyrolean cherries
50 ml balsamic vinegar
50 g sugar
25 ml grape juice

Other
South Tyrolean cherries
South Tyrolean strawberries
Rosemary
Mint
Crème brûlée
300 ml cream
300 ml milk
100 g sugar
1 vanilla pod, core
7 egg yolks
5 g rosemary, finely chopped
Brown sugar

Balsamic cherries
500 g South Tyrolean cherries
100 ml balsamic vinegar
100 g sugar
50 ml grape juice

Other
South Tyrolean cherries
South Tyrolean strawberries
Rosemary
Mint
Crème brûlée
600 ml cream
600 ml milk
200 g sugar
2 vanilla pod, core
14 egg yolks
10 g rosemary, finely chopped
Brown sugar

Balsamic cherries
1 kg South Tyrolean cherries
200 ml balsamic vinegar
200 g sugar
100 ml grape juice

Other
South Tyrolean cherries
South Tyrolean strawberries
Rosemary
Mint
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This recipe comes from
Oberkofler family
Schrann 9 C, 39050 San Genesio