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Cameo Crème Brûlée

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Cameo Crème Brûlée

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60 grams Crème Brûlee
40 grams Yogurt jelly
12 grams cane sugar
Rose water
Crème Brûlee
125 grams Cream
125 grams Milk
45 grams Sugar
3 Egg Yolks
2 grams vanilla
Yogurt Jelly
750 grams sour cream
30 grams icing sugar
18 grams Gelatine
42 grams Lemon Juice
1 gram Xanthan
  • Medium


  • Cameo

  • Crème Brûlee

  • Yogurt Jelly



For many of the world’s top Chefs food is well, not just food, but a form of expression.

Take Igor Grishechkin’s cameo crème brûlee – a stunning example of food art that can be found in many of Igor’s creations. Igor’s crème brûlee doesn’t just look amazing, but people swear it’s the best crème brûlee they have ever had.

If you want to taste the original dish head to St. Petersburg, Russia’s cultural heart and the home of the Winter Palace. Igor serves as the Head Chef of CoCoCo, one of St. Petersburg’s finest restaurants.

How To Prepare Crème Brûlee

  1. We smear the surface of the crème brûlee with a paper napkin, collect excess moisture, then pour brown sugar and make caramel with a burner. From above we put the cameo profile, in the hall directly in front of the guest we splash rose water on it.
  2. We boil cream with milk and vanilla, then pour it into yolks with sugar, strain it and pour into 60g plates, bake it in a oven at 100 degrees for 25-35 minutes.
  3. Gelatin is soaked in water, in the meantime, mix sour cream with powdered sugar and lemon juice, then heat the gelatine so that it is liquid and combine with sour cream mixture. Pour into forms, leave in the refrigerator for 1 hour, then send the jelly to shock freeze until it solidifies.
  4. We take it out after 30 minutes. Enjoy!
Cococo, St. Petersburg
Cococo, St. Petersburg

Cococo, St. Petersburg

Igor Grishechkin

Igor Grishechkin, Chef at the famous Cococo restaurant in Saint Petersburg, is one of Russia’s rising culinary stars.

Igor comes from Smolensk, a sleepy town 750 km from Moscow. He moved to Moscow at an early and worked his way up in two very well regarded restaurants in Russia’s capital city: Italian Casta Diva and French Ragout.

His breakthrough came after moving to Saint Petersburg in 2012, when he took helm at the famous CoCoCo restaurant.

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