Cerises brûlée

Cherries burned like crème brûlée! Very easy to make, and adds a subtle crunch to your cherries.

Recipe per piece.

Cerises brûlée

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As needed:


cherries, halved

As needed:


isomalt sugar

Preparation method

  • Cut the cherries around the pit.
  • Halve the cherries and remove the pit with the tip of a knife.
  • Press the cut side of the cherries in the isomalt sugar and caramelise the cherries under a salamander grill or with a blowtorch.
  • Serve immediately.

Serving suggestions

  • As a garnish with meat, poultry or game dishes.
  • As part of a dessert with cherry components.
  • As part of a dessert with crème brûlée and ice cream in spice flavours.

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