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Courgette and salmon crème brulée with a whipped goat cheese cream

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Rate this recipe 3.5/5 (196 Votes)

Ingredients

  • For the crème brûlée
  • 200 g courgettes
  • 2 slices of smoked salmon
  • 3 egg yolks
  • 20 cl of single cream
  • 10 cl of milk
  • 25 g Parmesan + 1 tablespoon
  • salt and pepper
  • For the whipped goat cheese
  • 1 small fresh goat cheese
  • 20 cl of single cream
  • 10 cl of milk
  • 2 tbsp olive oil
  • Salt and pepper

Details

servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

Preparation of the whipped cream: Mix the goat cheese with all ingredients. Season. Pour into the whipper, shake and keep cool until needed.

Preparation of the Creme Brulee Wash and slice the courgettes. Cut the salmon into thin strips. In a large pot whisk the egg yolks, cream and milk. Add the parmesan. Season.

Divide up the courgettes and pieces of salmon in each ramekin. Pour the mixture over. Bake for 50 minutes at 100 ° C. Cool.

Step 2

Just before serving, sprinkle with Parmesan cheese and brown with a burner or under the grill for 2 minutes. Shake the whipper, head down, then make the whipped goats cream.

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