Bresc BV

Crème brûlée of goat’s cheese


  • 125 g soft goat’s cheese
  • 5 g Bresc Organic garlic puree
  • 1.5 dl cream
  • 1 dl milk
  • 4 egg yolks
  • 4 slices bacon
  • 4 prawns 
  • 20 g Bresc Pomodori marinati
  • 5 g Bresc Gamba marinade
  • 3 g Bresc Parrillada aio e lemone

Preparation method

Bring the cream, milk and garlic to the boil and dissolve the goat’s cheese in it with the aid of a stick mixer. Leave to cool to below 65 °C, then add the egg yolks. Season the mixture with salt and pepper. Pour the mixture into the Thermomix and heat to 85 °C at setting 5. Run the Thermomix briefly at setting 10, then pour the mixture into a dish measuring approx. 1 cm thick. Cool the mixture thoroughly and cut out small 4-cm circles. Roll the prawns in the bacon. Fry the prawns briefly in a pan and season with the gamba marinade. Scorch the goat’s cheese crème brûlées with sugar and place the prawns on top. Garnish with the pomodori marinati, suitable cress and a few drops of aio e limone.