Imeretian Khachapuri with Hazelnut Filling and Tea Crème brûlée with Lemon Cream

1. 1

   Dissolve yeast and sugar in warm milk and water. Wait 10 minutes for the yeast to activate.

   10 min

2. 2

   Mix the liquid with flour and salt. Knead the dough by hand for about 10 minutes, or with a dough mixer for 3-4 minutes.

   10 min

3. 3

   Knead the dough about 2 times, letting it rise in between.

   60 min

4. 4

   Mix both types of cheese (70% Imeretian, 30% Suluguni) so that it is crumbled, and add the roasted and chopped hazelnuts.

   15 min

5. 5

   Prepare balls of dough, using 300g of filling for every 250g of dough.

   10 min

6. 6

   Bake in a preheated oven at maximum temperature for about 10-15 minutes.

   15 min

   250°C

7. 7

   For the butter, mix all ingredients well.

   5 min

8. 8

   For the crème brûlée, heat milk and cream on the stove with tea.

   10 min

9. 9

   When the liquid takes on the flavor of tea, strain it through a fine sieve. At the same time, whisk eggs and sugar with a hand whisk.

   5 min

10. 10

    Slowly pour the tea liquid into the egg mixture. Once well dissolved, pour into a heatproof dish.

    5 min

11. 11

    Pour boiling water onto a baking sheet, place the dish in the water, and bake at 160 degrees Celsius for 40-50 minutes.

    50 min

    160°C

12. 12

    Chill the crème brûlée.

    60 min

13. 13

    For the lemon cream, break the egg, sugar, lemon juice, and zest into a saucepan. Heat the mixture over a double boiler to 75 degrees Celsius.

    10 min

    75°C

14. 14

    Remove the bowl from the heat and add the pre-soaked gelatin, then slowly incorporate the cubed butter.

    10 min

15. 15

    Cover with plastic wrap and store in the refrigerator.

    60 min

16. 16

    Sprinkle sugar on the crème brûlée and caramelize it.

    5 min

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.