Brazilian recipe
Romeu e Julieta Petit Gâteau: A Sweet Cheese and Guava Fusion (Petit gâteau romeu e julieta)
A luxurious take on the classic French-inspired cake, featuring the iconic Brazilian pairing of salty cheese and sweet goiabada in a molten, indulgent dessert.
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Ingredients
50 g superfine sugar
100 ml unsalted butter, melted
100 g cream cheese, neutral flavor
4 large eggs, room temperature
Butter, for greasing the ramekins
Goiabada cascão, cut into cubes for the core
100 g all-purpose flour
All-purpose flour, for dusting the ramekins
100 g queijo minas, grated
100 ml unsalted butter, melted
100 g cream cheese, neutral flavor
4 large eggs, room temperature
Butter, for greasing the ramekins
Goiabada cascão, cut into cubes for the core
100 g all-purpose flour
All-purpose flour, for dusting the ramekins
100 g queijo minas, grated
Where to find ingredients
You can find all-purpose flour, sugar, eggs, and butter at any local grocery store or supermarket in Liberia. For authentic Brazilian ingredients like queijo minas and goiabada cascão, look for specialty gourmet food shops or import delicatessens. As a substitute for queijo minas, you may use a mild, semi-firm white cow's milk cheese; for goiabada, a thick, high-quality guava paste is the best alternative.
Preparation method
- Preheat your oven to 180°C (350°F).
- Grease individual ramekins with butter and lightly dust with flour, tapping out the excess.
- In a large mixing bowl, whisk the eggs and sugar together until the mixture is pale and consistent.
- Gently fold in the grated queijo minas until well incorporated into the egg base.
- Whisk in the cream cheese and melted butter until the batter is completely uniform.
- Sift the flour over the wet ingredients and fold gently with a spatula until you reach a smooth, lump-free batter.
- Pour the batter into the prepared ramekins, filling them just slightly over halfway.
- Carefully place a cube of goiabada cascão into the center of each ramekin.
- Add a final layer of batter to cover the goiabada, ensuring you do not fill the ramekins to the very brim.
- Bake for approximately 5 minutes, or until the edges are set and firm while the center remains soft and molten.
- Remove from the oven, unmold while still hot, and serve immediately for the best texture.
- Optionally, serve alongside a dollop of guava coulis or passion fruit reduction for extra acidity.
Observations
This Romeu e Julieta petit gâteau reimagines a culinary classic by blending the sharp, savory notes of local cheese with the deep, fruity sweetness of goiabada. Designed for those who appreciate the 'molten center' technique, this dessert offers a velvety texture that melts on the palate. It is a sophisticated yet straightforward treat, perfect for impressing guests with a flavor profile that is deeply rooted in the Brazilian soul while maintaining a refined presentation.
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