Crème Brûlée with Apple Sorbet
Depending on the season, you can give the well-known Crème Brûlée different twists. In the early summer, you might work with rhubarb, and in the fall, an apple variant is perfect. This version features pickled apples and Kastbergs Apple Sorbet.
The chef's words
Andreas Brok-Hartvig
Andreas Brok-Hartvig is a trained chef, restaurateur in Fredericia, and the owner of Brok-Hartvig Studios, where he works as a concept and development chef and partner in the food industry.
Elements of the dessert
Kastbergs Apple Sorbet
Crème Brûlée with Amaretto
Pickled Apples