Cerises brûlée
Cherries burned like crÚme brûlée! Very easy to make, and adds a subtle crunch to your cherries. Recipe per piece. 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 crÚme brûlée and ice cream in spice flavours.
Ingredients
| as needed | cherries, halved |
| as needed | isomalt sugar |
Instructions
- 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.