Crème brûlée with apricots, raspberries and Parmigiano Reggiano
200 ml fresh cream
50 ml milk
2 egg yolks
30 g 24-month Parmigiano Reggiano
½ vanilla pod
20 g brown sugar
100 g raspberries
some food grade lavender flowers
Bring cream and milk to the boil with the seeds from the vanilla pod and meanwhile whip the egg yolks in a bowl until frothy. Pour the hot milk on the eggs in a trickle, add Parmigiano Reggiano and mix.
Put half an apricot, some raspberries and some lavender flowers in each mould. Pour the cheese mixture into the moulds and cook baine marie (starting from hot water) in a pre-heated oven at 120° for about 1 hour or anyway until the cream is firm around the edges and wobbly in the centre. Take out of the oven and allow to cook down at room temperature, then put the moulds in the refrigerator for at least 2 hours.
Dust the surface of the crème brûlée with brown sugar and melt it using a torch before serving.