Ingredients
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Smoked Pork Creme Brulee
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Pork infusion
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3 kg smoked ham
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3 l Cream
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Brulee
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600 ml pork infusion
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40 g Sugar
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160 g yolk
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5 g Salt
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Plum Jam
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500 g dried plumswithout pit
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25 g Sugar
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300 ml red wine
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5 g Salt
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Coctail
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10 lt apple juicefresh
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3 stick cinamon
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3 pcs star anise
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150 ml whiskey single malt
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270 g Flour
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150 g starch
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200 ml Water
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180 g semi-dried applesdices
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220 g soted parsnipdices
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16 g caramelized pork craklings
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60 g walnut crumble
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100 g pork fat
Directions
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:
- Chop the ham into small pieces.
- Bring to boil, simmer for 30 min. Cool down on room temp, strain and reserve.
How to Make Creme Brulee:
- Heat pork infusion to 70C, whisk yolks with sugar until dissolved.
- Slowly pour pork infusion into the egg mixture to temper it, add salt.
- Strain. Bake in oven on convection 100% humidity 80C for 45min. Cool down in ice bath.
How to Make Plum Jam:
- Caramelize sugar, add plums, deglaze with red wine, add salt. Simmer for 30-40 min.
- Cool down, cut into dices (should look like paste with dices).
- 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:
- Reduce 10l of apple juice to 3l, cooking with 3 sticks of cinnamon and 3 star anis. Cool it down.
- To make a cocktail combine 500ml reduced apple juice and 150ml of whiskey. Finish with a smoked ice cube.
Struklji
How to Make the Dough:
- Mix dry ingredient in the standing mixer by adding the water.
- Mix for 10 min and let the dough rest in a fridge minimum for 2 hours.
How to Make the Filling:
- 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.
- Make small thin rounds from the dough and place the filling in the center;
How to Make Final Plating of the Whole Dessert:
- Steam štruklji and dress them with pork fat(instead of butter from original recipe).
- 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
