Morello Cherry Creme Brulee Verrine

by Chef Rob Sobkowski


Crème brulee:

1 qt      Heavy Cream

4 oz     Haco Crème Brulee Mix


  1. Place the heavy cream in a pot and bring to a boil.
  2. Lower the heat and add the crème brulee powder and stir constantly with a wire whisk for 2 to 3 minutes.
  3. Evenly divide the mixture between the 18 verrines. The verrines should be a little more than ¾ of the way full.
  4. Place the verines in the refrigerator and allow them to set for at least 1 hour.


Morello Cherry Gelee

24 oz  Ponthier Cherry (Morello) Puree

4 oz     Granulated Sugar

4 oz     Water

8 sheets Gold Gelatin Sheets


  1. Place the gelatin sheets into a bowl filled with ice water and allow to sit for 10 minutes.
  2. Bring the puree, sugar and water to a boil.
  3. Remove the puree from the heat and add the bloomed gelatin, making sure to squeeze out all of the excess water.
  4. Stir with a wire whisk until all the gelatin is completely melted and incorporated.
  5. Place the pot into the remaining ice water and constantly stir while the mixture is cool to the touch.
  6. Divide the mixture between the 18 verrines pouring it directly on top of the crème brulee.
  7. Place the verrines back into the refrigerator and allow the gelee to set.


Fresh Cherry Topping:

36 ea Fresh Dark Sweet Cherries 4 oz Bakbel Napmirior


 1. Cut the cherries into quarters and remove the pits.

 2. Add the Bakbel Napmiroir and toss with the cherries until they are completely coated with the glaze. You may add some liquor for additional flavor if desired.


Vanilla Mousseline Topping

16 ounces     Heavy Cream

4 ounces       Cold Process Pastry Cream

1/2 ea             Vanilla Bean


  1. Whip the heavy cream to medium peaks.
  2. Fold in the Bourbon Sauce Royal and the scraped seeds from the vanilla bean. If too soft the mixture can be whipped a little more.





  1. Pipe some Vanilla Mousseline on top of each verrine, covering ½ of the verrine.
  2. Cover the other ½ of the verrine with the fresh fruit mixture.
  3. Apply desired chocolate decorations.


1 qt    Heavy Cream

4 oz    Haco Crème Brulee Mix

24 oz    Ponthier Cherry (Morello) Puree

4 oz    Granulated Sugar

4 oz    Water

8 sheets    Gold Gelatin Sheets

36 ea    Fresh Dark Sweet Cherries

4 oz    Bakbel Napmirior

4 ounces       Cold Process Pastry Cream

16 ounces    Heavy Cream

1/2 ea    Vanilla Bean