Modern-Brûlée

Recipe for 10-12 servings

A French classic, perfectly reimagined.
Placing the ice dessert on a crunchy shortbread cookie creates a clear contrast in texture. Torched Italian meringue and a modern caramel decoration enhance both the caramel flavour and the different structures. This gives a simple dessert a recognisable twist and keeps every bite interesting.
Topped with edible gold leaf, this dessert becomes the jewel of your menu!

Caramel Decoration

Ingredients

100g sugar

Method

Melt the sugar in a saucepan over medium heat to a dry caramel. Any sugar that splashes on the sides of the pan are dissolved using a brush dipped in cold water. Gently swirl to ensure even colouring. Remove the caramel from the heat once it is evenly amber-coloured. Spray baking paper with baking spray and spoon the caramel onto it in free-form decorative shapes. Allow to cool and set until crisp.

Cookie Base

Ingredients

120g soft butter (cubed)
240g flour
95g icing sugar
0.5g salt
33g almond flour
1 egg

Method

Mix butter, flour, icing sugar, salt and almond flour until a crumbly texture is obtained. Add the egg and mix until the dough comes together. Roll out the dough between two sheets of baking paper to 2.5 mm thickness and let it chill for 2 hours. Preheat the oven to 160°C. Cut disks of 9 cm diameter out of the dough and place them on a perforated baking mat, cover with a second perforated mat, and bake for 15-20 minutes until golden and crisp. Let the cookies cool down before use.

Italian Meringue

Ingredients

55g water
250g sugar
125g egg whites

Method

Add egg whites into the bowl of a stand mixer together with 50g sugar. Cook water and remaining 200g sugar to a syrup. When the syrup reaches 110°C, start the mixer. At 119°C, pour the hot syrup in a thin, steady stream over the egg whites while mixing. The meringue is whipped until glossy and cool. Transfer to a piping bag fitted with a star nozzle.

Serving

A small dot of meringue anchors the cookie base at the centre of the plate. The Glacio Crème Brûlée is placed on top and finished with a topping of Italian meringue, lightly torched to a golden finish. Crisp caramel decoration and gold leaf complete this contemporary interpretation of a timeless classic.

Chef Lore

Chef Lore is a driven chef and product developer with a passion for quality and innovation. For her recipes, she enjoys working with Glacio thanks to its versatile range, refined flavours, and consistent quality. This allows her to effortlessly create dishes that perfectly combine creativity and efficiency.