Vanilla and Lavender Philadelphia Brulée
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  • Prep time 20 '
  • Total time 260 '


  • 5 sheets gelatine
  • 250 g Philadelphia Light
  • 250 ml skimmed milk
  • Seeds from 1 vanilla pod
  • 1 tsp dried lavender
  • 115 g caster sugar
  • Extra sugar for Brulée later


  • Soften the gelatine in cold water for 10 minutes.
  • Put the Philadelphia Light and the milk into a sauce pan and heat very gently with the split vanilla pod and the lavender. Now add the gelatine and the sugar and stir well to allow the sugar to dissolve and the gelatine to melt before removing from the heat and allowing the mixture to infuse. After 20 minutes, strain the mixture through a sieve and pour into your desired ramekins.
  • Place into the fridge to set for 3-4 hours. Once set and when you are ready to serve, sprinkle the tops with caster sugar and glaze with a blow torch. This can also be done under a hot grill providing your ramekins or moulds are heat resistant.


Nutritional Information

Typical values Per recipe
Energy 4167.0 kj
Energy 995.0 kcal
Fat 29.5 g
Carb 154.0 g
Protein 34.5 g
Saturated fat 19.5 g
Salt 2.5 g
Dietary fibre 1.0 g
Sugars 154.0 g