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Griottines Creme Brulee

This recipe for Griottines Creme Brulee has been reproduced courtesy of

You won't need two bites at the cherry with these delicious morsels! New to the UK they make for a unique Christmas present or speciality gift idea - Griottines - high quality Morello cherries steeped in Kirsch or Cointreau, for the ultimate in gourmet dining.

These ruby red gems are produced in France using a special type of Morello cherry - the Oblachinska - found only in the Balkans. Glacé cherries they are not! To conserve the unique flavour and physical characteristics of the fruit, the first maceration of the cherries in liqueur takes place within six hours of picking. After rigorous sorting, grading and de-stoning the Morello cherries are steeped in different liqueurs for successive macerations over a six month period based on a secret recipe and age-old traditions. The last maceration provides the final touch of Kirsch, which is the hallmark of Griottines, or Cointreau for a discerning alternative. The Kirsch or Cointreau infused Griottines and their liqueur have a 15% alcohol content.

Griottines are suitable for a wide range of sweet or savoury recipes and make stunning additions to cocktails. A new recipe booklet containing 13 recipe ideas and serving suggestions comes free with every purchase. Think luxury trifle, black forest cake, chocolate roulade, smoked fish, ham, duck or melon with Griottines to name but a few ideas. Griottines are also delicious eaten simply on their own, or with ice cream for a quick and simple, yet impressive gastronomic dessert.

They make ideal gifts for friends and family and come in 35cl jars or packaged in elegant, red gift boxes for more premium appeal. Griottines are 100% natural and can be bought from delicatessens, fine food shops, farm shops or online at

Griottines Creme BruleeIngredients for Griottines Creme Brulee

100g egg yolk
65g sugar
500ml double cream
150g Griottines
1 vanilla bean
Sugar to caramelise

How to make Griottines Creme Brulee

  • Preheat Oven to110°C / Gas Mark ¼
  • Pour the cream into a scaucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into pieces, and add to the cream.
  • Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
  • In a heatproof bowl, beat the sugar and egg yolks together until pale and fluffy. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened.
  • Strain the mixture through a fine sieve into a large jug and then use to fill six ramekins or crème brulee dishes to about two thirds full. Add approximately 6 - 8 Griottines per ramekin.
  • Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides (this is called a bain marie).
  • Place the bain marie onto the centre shelf of the oven and bake for 1 hour and 30 minutes, or until the custards are just set but still a bit wobbly in the middle.
  • Remove the ramekins from the water and set aside to cool to room temperature.
  • Chill until needed.
  • When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brulee, then caramelize with a blow torch or under the grill.

Makes 6 to 8

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Published with permission of Keylink Ltd