Modern-Brûlée

Recipe for 10-12 servings

A French classic, perfectly reimagined. Placing the ice dessert on a crunchy shortbread cookie creates a clear contrast in texture. Torched Italian meringue and a modern caramel decoration enhance both the caramel flavour and the different structures. This gives a simple dessert a recognisable twist and keeps every bite interesting. Topped with edible gold leaf, this dessert becomes the jewel of your menu!

Caramel Decoration

材料

100g sugar

作り方

The sugar is melted in a saucepan over medium heat to a dry caramel. Any sugar splashes on the sides of the pan are dissolved using a brush dipped in cold water. Gently swirl to ensure even colouring; the caramel should never be stirred with a spoon. Once the caramel is evenly amber-coloured, it is removed from the heat. A small amount is tested by dropping it into cold water; if it hardens instantly, the caramel is ready. Baking paper is sprayed with baking spray, and the caramel is spooned onto it in free-form decorative shapes. Allow to cool and set until crisp.

Cookie Base

材料

120g soft butter (cubed)
240g flour
95g icing sugar
0.5g salt
33g almond flour
1 egg

作り方

Butter, flour, icing sugar, salt and almond flour are mixed until a crumbly texture is obtained. The egg is added and mixed until the dough comes together. The dough is rolled out to 2.5 mm thickness between two sheets of baking paper and chilled for 2 hours. Preheat the oven to 160°C. Discs of 9 cm diameter are cut and placed on a perforated baking mat, covered with a second perforated mat, and baked for 15-20 minutes until golden and crisp, then cooled.

Italian Meringue

材料

55g water
250g sugar
125g egg whites

作り方

Egg whites are weighed into the bowl of a stand mixer together with 50g sugar. Water and remaining 200g sugar are cooked to a syrup. When the syrup reaches 110°C, the mixer is started. At 119°C, the hot syrup is poured in a thin, steady stream over the egg whites while mixing. The meringue is whipped until glossy and cool. Transfer to a piping bag fitted with a star nozzle.

Serving

A small dot of meringue anchors the cookie base at the centre of the plate. The Glacio Crème Brûlée is placed on top and finished with a spiral of Italian meringue, lightly torched to a golden finish. Crisp caramel decoration and gold leaf complete this contemporary interpretation of a timeless classic.

Chef Lore

Chef Lore is a driven chef and product developer with a passion for quality and innovation. For her recipes, she enjoys working with Glacio thanks to its versatile range, refined flavours, and consistent quality. This allows her to effortlessly create dishes that perfectly combine creativity and efficiency.