(R)evolution of Kobariški Štrukelj – Smoked Pork Creme Brulee

0 0
(R)evolution of Kobariški Štrukelj – Smoked Pork Creme Brulee

Share it on your social network:

Or you can just copy and share this url


Smoked Pork Creme Brulee
Pork infusion
3 kg smoked ham
3 l Cream
600 ml pork infusion
40 g Sugar
160 g yolk
5 g Salt
Plum Jam
500 g dried plums without pit
25 g Sugar
300 ml red wine
5 g Salt
10 lt apple juice fresh
3 stick cinamon
3 pcs star anise
150 ml whiskey single malt
270 g Flour
150 g starch
200 ml Water
180 g semi-dried apples dices
220 g soted parsnip dices
16 g caramelized pork craklings
60 g walnut crumble
Final plating of the Whole Dessert
100 g pork fat
  • Medium


  • Smoked Pork Creme Brulee

  • Pork infusion

  • Brulee

  • Plum Jam

  • Coctail



This is an amazing dish served at Hiša Franko last season created by Head Chef Ana Roš called (R)evolution of Kobariški Štrukelj. It consists of parsnip, apple, walnut and pork crackling dumpling glazed with pork fat, smoked pork crème brûlée, sun-dried plums and horseradish.

Check out our interview with Chef Ana Roš.

Smoked Pork Creme Brulee

How to Make the Pork Infusion:

  1. Chop the ham into small pieces.
  2. Bring to boil, simmer for 30 min. Cool down on room temp, strain and reserve.

How to Make Creme Brulee:

  1. Heat pork infusion to 70C, whisk yolks with sugar until dissolved.
  2. Slowly pour pork infusion into the egg mixture to temper it, add salt.
  3. Strain. Bake in oven on convection 100% humidity 80C for 45min. Cool down in ice bath.

How to Make Plum Jam:

  1. Caramelize sugar, add plums, deglaze with red wine, add salt. Simmer for 30-40 min.
  2. Cool down, cut into dices (should look like paste with dices).
  3. Before pouring pork brulee, insert plum jam into the corner of each jar.

How to Make the Plating of Creme Brulee:

Use demerara brown sugar to caramelize top of brulee, grate fresh horseradish on top and finish with wood-sorrel.

How to Make the Cocktail:

  1. Reduce 10l of apple juice to 3l, cooking with 3 sticks of cinnamon and 3 star anis. Cool it down.
  2. To make a cocktail combine 500ml reduced apple juice and 150ml of whiskey. Finish with a smoked ice cube.


How to Make the Dough:

  1. Mix dry ingredient in the standing mixer by adding the water.
  2. Mix for 10 min and let the dough rest in a fridge minimum for 2 hours.

How to Make the Filling:

  1. Caramelize 50g od sugar and 150g of ground walnut, deglaze with 300ml of cream and add filling. Cook for 5 min until the mixture is combined.
  2. Make small thin rounds from the dough and place the filling in the center;

How to Make Final Plating of the Whole Dessert:

  1. Steam štruklji and dress them with pork fat(instead of butter from original recipe).
  2. Serve together with apple cocktail and pork creme brulee with grated horse radish on the top.

Smoked pork creme brulee; Drink: apple juice with whiskey and smoke-infused ice; Photo credit: Suzan Gabrijan

Photo credit: Suzan Gabrijan

Ana Roš

Ana Roš is the Head Chef of Hiša Franko and one of the world's best chefs in the world. Ana is a self-thought chef who has transformed her rural Slovenian restaurant into a global foodie destination. Ana is well known to foodie fans after starring in the second season of Netflix's popular show Chef's Table. Check out our interview with Ana Roš where she talks about her career, work and Slovenian cuisine.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Ice trout
Ice Trout
Pavlova with Yogurt and Berries
Pavlova with Yogurt and Berries
Ice trout
Ice Trout
Pavlova with Yogurt and Berries
Pavlova with Yogurt and Berries