Executive Chef Gregory Czarnecki shares the recipe for one of his signature dishes at The Restaurant at Waterkloof: Camembert Crème Brûlée with Walnut Brittle.
Camembert Crème Brûlée
6 egg yolks
150g Camembert, sliced
Salt and ground white pepper
Bring the cream to boil.
Pour onto the yolks whilst whisking.
Return to a low heat and cook to 85 degrees Celsius , stirring with a spatula to prevent sticking.
Pour the hot mixture over the Camembert and blend with a stick blender, season to taste. Pass through a fine strainer and set in the fridge.
Walnut brittle (for the “caramelised sugar”)
1 cup walnuts, toasted
5g sea salt
Place the walnuts on a non stick baking sheet.
Cook the sugar, salt and glucose to a light caramel and pour over the walnuts.
Allow to cool at room temperature until hard.
Pulse in a food processor to get a rough crumble.
Sprinkle on the brûlée just before serving.