ALPUJARRA HONEY VEIL, GOAT CHEESE AND ALMOND LAND

IES Mediterráneo

 

PREPARATION

For the goat cheese mousse

Step 1. Put the gelatine to hydrate in cold water.

Step 2. Blend the two types of cheese together with the milk with the blender until you have a homogeneous mixture without lumps.

Step 3. Put the 50 ml of cream to heat without boiling. Add the hydrated and drained gelatine sheets, stirring until dissolved.

Step 4. Pour this preparation into the cheese mixture and stir so that it is well integrated.

Step 5. Mix the cream with the sugar and beat until semi-whipped, add it to the cheese mixture with soft and enveloping movements.

Step 6. Pour the mixture into the sphere-shaped silicone molds and put in the freezer to harden.

 

Veil of honey

Step 1. Caramelize the honey, add the water and agar agar, and bring to a boil.

Step 2. Strain and add the hydrated gelatine, dissolve well.

Step 3. While still hot, we take the cheese spheres, prick it with a toothpick and bathe it with the gelatine, so that it completely covers the sphere and gels.

Step 4. Put it in the fridge until its presentation.

 

For the land of almonds

Step 1. Preheat the oven to 160º C. In a large bowl, mix all the ingredients. We should have a homogeneous and compact paste.

Step 2. We distribute the mixture on a baking sheet, spreading over the entire surface.

Step 3. We bake it for 8-10 minutes. We remove from the oven and let it cool.

 

PLATING

• Decorate the base of the plate with a few dots of blackberry jam.

• We put the land of almond in the centre of the plate.

• Right on top we put the cheese and honey sphere.

• We finish with some fresh mint leaves arranged harmoniously.

 

PAIRING

Locality Deifontes
Wine Type White
Grape. Muscatel of Alexandria