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Spoon Dishes

Squacquerone Cheese Crème Brûlée with Ginger Fig Compote

From the Italian TV show "La Casa del Gusto": Cristina Lunardini's squacquerone cheese crème brûlée with a ginger-spiced fig compote.
Recipe Squacquerone Cheese Crème Brûlée with Ginger Fig Compote
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 15 minutes
  • Servings for 2 servings

“La Casa del Gusto“, the cooking show on Alice TV, has always offered us very tempting recipes. Let’s rediscover the Squacquerone Crème Brûlée with Ginger Fig Compote by Cristina Lunardini.

You can tell from the name alone that this crème brûlée is something special. It’s made with squacquerone, a soft, creamy fresh cheese from Romagna, and paired with a luscious ginger fig compote that makes the whole dessert even more indulgent. If you’re planning a special dinner with friends or family, this squacquerone crème brûlée with ginger fig compote is sure to impress.

What I love most about this recipe is that it looks incredibly elaborate, but it’s actually very simple to make and ready in just a few minutes. Plus, you can make larger portions and enjoy the leftovers the next day.

If you love the desserts from “La Casa del Gusto“, you’ll be happy to know we have many more. Don’t miss the Filled Ring Cake, the Double Chocolate and Licorice Tart, the Griddle-Cooked Cantarelle, the Raviole from Romagna, and the Two-Tone Romagna Cookies.

Ingredients for 2 servings

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Method

  1. For the crème brûlée: combine the milk, cream, squacquerone, and starch, and heat the mixture in a saucepan to no more than 70 °C (158 °F). Soak the gelatin to soften it, squeeze out the excess water, and add it to the pan.
  2. Stir well, pour the cream into bowls or molds, and bake at 130 °C (265 °F) for about 15 minutes. Remove them from the oven and let them cool. Once they reach room temperature, refrigerate them until fully set.
  3. For the ginger fig compote, peel the figs and cut them into small pieces. In a separate saucepan, dissolve the sugar with a little water. Add the figs, the lemon zest and juice, and the grated ginger root.
  4. Cook until the mixture is caramelized.
  5. Take your molds and unmold the crème brûlée (if you used small bowls, you can skip this). Spoon the compote over the crème brûlée or alongside it.
    Serve your squacquerone crème brûlée with ginger fig compote right away. Finally, remember to download our App with exclusive content and fewer ads!

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