Cheese textures

For this recipe, the following elaborations are needed:

• Cheese mousse
• Orange circle
• Honey jelly
• Intxaursaltsa (walnut sauce)
• Jus of Pedro Ximénez wine
• Camembert bonbon
• Cheese ice cream
• Crust of Idiazabal

PLATING UP

• Cut some cheese and quince sticks.
• Using the dough of the orange circle make small cylinders.
• Fill two cylinders, just at the time of plating up, not before, with the cheese mousse.
• Decorate the dish with Pedro Ximenez sauce and the intxaursaltsa.
• Decoratively place the cylinders, two chocolates, the honey jelly and the cheese and quince sticks on the plate.
• Make an ice cream quenelle and decorate it with the crust of Idiazabal.