Gorgonzola crème brulée



  • 100 g milk
  • 100 g cream
  • 3 egg yolks
  • 30 g gorgonzola
  • salt, pepper, and nutmeg
  • 1 marjoram sprig


Boil milk and cream seasoned with salt, pepper, and nutmeg.

Whisk egg yolks until doubled in volume, then cover with milk and cream. Add gorgonzola and marjoram, and mix quickly to obtain a homogeneous mixture.

Pour in moulds and bake at 90° for 20 minutes.

Top with stale bread sticks previously browned in butter.

Cook: Luisa Vallazza – Restaurant: Al Sorriso, Soriso (NO)
Relais & Châteaux, 3 stars Michelin, AIC: Magnifico del Presidente

Suggested wine: Pinot Nero

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Gorgonzola crème brulée
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