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Goat’s Cheese Brûlée with Tomato Chutney
Allergens
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Sub-recipe Allergens
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Method
Preparation
Ciabatta – slice off the ends, slice 4 slices of ciabatta 20 grammes each- Rocket – wash, dry in colander
- Gran Padano – Finely grate
Method
- Toast the ciabatta on both sides
- Sprinkle the Gran Padano on the brûlée and blow torch until you get a consistent golden brown on the brûlée
- Dress the rocket with the rapeseed oil in the mixing bowl
- Put the chutney in the ramekin, wipe the rim with a damp jay cloth (you can set these up as part of your prep instead of in service)
- Plate as per picture
Nutritional Information
Nutritional data per portion, view full nutrition table
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Of which Sugars |
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Salt |
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Totals |
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