Crème of Brie
A beautiful way of processing Brie in both sweet and savoury compositions!
Creation by Thomas Bühner, La Vie*** restaurant, Osnabrück, Germany.
Makes 200g.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
50 |
ml |
cream |
|
50 |
ml |
milk |
|
100 |
g |
Brie |
|
0.8 |
g |
Xantana |
Preparation method
- Mix all the ingredients together and cook in a pan.
- Use a blender or hand-held blender to create a smooth mixture.
- Pour the mixture through a fine-meshed sieve.
- Spoon the Brie mixture into a piping bag and store in the refrigerator until needed.
Serving suggestions
- In a dessert composition with components of carrots and Brie.
- In a composition with sweet potato, cauliflower, and roast beef.
- Delicious served with smoked egg yolk with celery and beef tartare.