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Le Maria Chapdelaine Crème Brûlée with Sea Buckthorn Jelly, Spiced Butternut Squash Purée and Pumpernickel Crumble

Le Maria Chapdelaine Crème Brûlée with Sea Buckthorn Jelly, Spiced Butternut Squash Purée and Pumpernickel Crumble


  • 2 hours

4 portions

Ingredients

  • Le Maria Chapdelaine Crème Brûlée
  • 3½ oz. (100 ml) 3.25% milk
  • 5 oz. (150 ml) 35% cream
  • 2¾ oz. (75 g) Le Maria Chapdelaine cheese, grated with the rind removed
  • 3 egg yolks
  • Sea Buckthorn Jelly
  • 3½ oz. (100 ml) sea buckthorn juice or your choice of acidic fruit juice
  • 3 tbsp. (45 ml) sugar
  • 1 tsp. (5 ml) agar
  • Spiced Butternut Squash Purée
  • 1 cup (250 ml) butternut squash, diced
  • ¼ tsp. (1 ml) ground cinnamon
  • ¼ tsp. (1 ml) ground ginger
  • ¼ tsp. (1 ml) powdered nutmeg
  • ¼ tsp. (1 ml) powdered clove
  • A knife’s tip xanthan gum,* around 1/10 oz. (0.5 g), optional
  • salt, to taste
  • freshly ground pepper
  • Compressed Honeycrisp Apple with Labrador Tea
  • ½ cup (125 ml) apple juice
  • 1 tbsp. (15 ml) Labrador tea or other aromatic tea
  • ¼ Honeycrisp apple, finely sliced
  • Pumpernickel Crumble
  • 2 slices pumpernickel bread
  • 1 tbsp. (15 ml) olive oil
  • 1 clove garlic, finely minced
  • 1 pinch fresh thyme
  • salt, to taste
  • freshly ground pepper, to taste
  • Decoration
  • 2 tbsp. (30 ml) sugar
  • mizuna or arugula leaves

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Le Maria Chapdelaine Crème Brûlée
  • Preheat oven to 165°C (325°F). Heat the milk and cream and add the cheese over low heat, stirring to melt it. Whisk the egg yolks vigorously in a bowl. Pour the cream and cheese mixture into the yolks in a thin stream while continuing to whisk briskly. Pour the mixture into 4 silicone moulds. Place these in a double boiler in a baking dish and bake for 30 to 50 minutes. The cream is ready when the edges are set but it’s still slightly loose in the middle. Refrigerate for 2 hours, then put in the freezer. Once frozen, unmould and store in the freezer.
  • Sea Buckthorn Jelly
  • Heat the sea buckthorn juice and sugar over high heat. Gently whisk in the agar and boil for 1 minute. Let set fully in the refrigerator. Process the jelly in a food processor until smooth.
  • Spiced Butternut Squash Purée
  • Combine the diced squash with the spices. Cook sous-vide or wrap in foil and bake gently in an oven preheated to 190°C (375°F) for about 30 minutes, until squash is tender. Mix with xanthan gum in a food processor until smooth. Add salt and pepper. Set aside.
  • Compressed Honeycrisp Apple with Labrador Tea
  • Heat the apple juice and steep the Labrador tea in it. Refrigerate the juice and pass it through a China cap strainer, cheesecloth or fine sieve to remove the tea. Compress the apples and the juice using a sous-vide machine or let them steep in the Labrador tea apple juice for at least 30 minutes.
  • Pumpernickel Crumble
  • Preheat oven to 180°C (350°F). Broil the bread slices in the oven for about 12 minutes to make croutons. In a food processor, process the croutons into bread crumbs. Add the oil, garlic and thyme. Add salt and pepper. Stir and put back in the oven for about 10 minutes to make the crumble. Set aside.
  • To serve, arrange the crèmes brûlées on a plate. Sprinkle with sugar and heat with a torch or broil in the oven until sugar is melted. Add the pumpernickel crumble, the butternut squash purée and the sea buckthorn jelly. Add the apple slices and garnish with a few mizuna leaves.
  • *Xanthan gum: thickening agent which can be replaced with guar gum.

You can use this cheese for this recipe

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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