Veal with cheese creme brulee
2 servings
30 minutes
Veal with cheese crème brûlée is an exquisite dish of French cuisine that combines the tenderness of meat and the creamy texture of cheese soufflé. This culinary creation presents a harmony of flavors: the rich aroma of white mushrooms, the piquancy of nuts and olives, and the depth of demi-glace sauce. The origins of the dish can be found in the traditions of haute French gastronomy, where veal is valued for its tenderness and crème brûlée for its delicacy and refinement. In this recipe, Parmesan adds a slight saltiness to the cream while cream and eggs provide an airy structure. Served with pickled onions and sauce, the dish fully reveals itself, leaving a delightful aftertaste. This masterpiece is suitable for special occasions and connoisseurs of fine cuisine.
1
Fry the white mushrooms in oil beforehand.
- White mushrooms: 30 g
- Olive oil: 20 ml
2
Chop nuts, olives, and tomatoes into small cubes, add basil. In the demi-glace sauce, add garlic and thyme, simmer, remove the spices, and add all the prepared ingredients.
- Pine nuts: 50 g
- Large pitted olives in oil: 50 g
- Sun-dried tomatoes in oil: 50 g
- Green basil: 10 g
- Demi-glace sauce: 200 g
- Garlic: 5 g
- Thyme: to taste
3
Mix milk, cream, eggs, and parmesan well, pour into molds, and cook at 90 degrees for 30 minutes. Cool down and remove from molds.
- Milk: 100 ml
- Cream: 100 ml
- Chicken egg: 5 piece
- Grated Parmesan cheese: 100 g
4
Sear the veal on all sides in olive oil with thyme and garlic, then finish cooking in the oven and place on a plate. Slightly warm the crème brûlée and place it beside. Serve with pickled onions and sauce.
- Veal region: 180 g
- Olive oil: 20 ml
- Thyme: to taste
- Garlic: 5 g
- Pickled Shallots: 30 g