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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 
Recipe from Zum Hirschen in San Genesio

Rosemary crème brûlée with balsamic cherries

South Tyrolean cherries in balsamic sauce
INGREDIENTS FOR 4 PEOPLE

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
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.
 
Recipe from Zum Hirschen in San Genesio
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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