Ro­que­fort and fig crème brûlée with a pe­can salad

Period Living - - Recipes -

This is a lux­u­ri­ous, creamy brûlée, topped with crushed, pep­pered pe­can nuts, and is great as a light lunch or starter, or as an al­ter­na­tive cheese course, served with a glass of Sauternes. Serve with rus­tic grissini or toast, and with a pear and pe­can salad. As a vari­a­tion, you could re­place the Ro­que­fort with a Stil­ton, sub­sti­tute seed­less grapes for the figs or even omit the fruit and use some sautéed leeks or diced roast beet­root in­stead.


For the Crème brûlée:

500ml of dou­ble cream

2 gar­lic cloves, halved 5 egg yolks

25g of caster sugar

1 tsp of sea salt large pinch of white pep­per

200g of ro­que­fort cheese, crum­bled

4 dried figs, soaked in hot wa­ter for 10 min­utes, drained and cut into small dice

4 tb­sps of de­mer­ara


12 grissini (bread­sticks)

25g of pe­can nuts, roasted Cracked black pep­per

For the pear and pe­can Salad:

1 pear, cored and sliced

100g of mixed baby

salad leaves

25g of pe­can nuts

4 pick­led green figs,

quar­tered, or 2 fresh figs (op­tional)

For the dress­ing:

20ml of light olive oil

20ml of ex­tra vir­gin

olive oil

20ml of white wine

or Chardon­nay vine­gar

Pre­heat the oven to 150°C/300°F/GAS Mark 2.

1 Heat the cream and gar­lic in a pan. Whisk the egg yolks, sugar, salt and white pep­per to­gether un­til pale. Slowly whisk a lit­tle of the hot cream into the yolks, then add the re­main­ing cream and strain through a sieve into a bowl. Stir in half the Ro­que­fort cheese.

2 Di­vide the dried figs and the re­main­ing Ro­que­fort be­tween 6 ramekins and fill each one with the cream mix­ture. Place the ramekins in a bak­ing tin lined with a teatowel and fill with enough hot wa­ter to reach half­way up the sides of the ramekins. Cook in the oven for about 40–50 min­utes, or un­til set (de­pend­ing on the size of the ramekins). Leave to cool and then chill in the fridge for at least 2 hours. 3 Top the brûlées with the de­mer­ara sugar and blast them with a blow­torch or un­der a very hot grill un­til caramelised. Skewer the brûlées im­me­di­ately with a cou­ple of grissini bro­ken to dif­fer­ent lengths, then mix the pecans with cracked black pep­per and sprin­kle over the top.

4 To make the salad, mix to­gether the pears, mixed leaves, pecans and pick­led figs (if us­ing). Whisk the oils and vine­gar to­gether and use to dress the salad. Serve with the Ro­que­fort crème brûlées.

Note: If you don’t own a blow­torch, try heat­ing a me­tal dessert­spoon in a gas flame un­til it is red hot then, us­ing the back of the spoon, care­fully caramelise the sugar. The spoon will never be the same again, but your crème brûlées will look great!

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