Cheese textures

Ingredients
Elaboration
Nutritional information

3 h

Type of dish: Finger foods, Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Block cheese 0.033 kg

Quince 0.033 kg

Orange circle 66.667 g

Intxaursaltsa (walnut sauce) 0.042 l

Camembert bonbon 66.667 g

Crust of Idiazabal 33.333 g

Cheese mousse 0.233 kg

Cheese ice cream 0.333 l

Ingredients for Orange circle (66.667 g) See Recipe

Butter 0.013 kg

Brown sugar 0.013 kg

Sugar 0.013 kg

Orange zest grater 1.333 g

Orange juice 0.013 l

Plain flour 0.013 kg

Ingredients for Intxaursaltsa (walnut sauce) (0.042 l) See Recipe

Sterilised milk 0.021 l

Sugar 0.01 kg

Walnut 0.014 kg

Cream 0.014 l

Ingredients for Camembert bonbon (66.667 g) See Recipe

Camembert cheese 0.04 kg

Cheese spread 0.027 kg

Pistachios 0.013 kg

Almond sprinkles 0.013 kg

Walnut 0.013 kg

Ingredients for Crust of Idiazabal (33.333 g) See Recipe

Idiazabal cheese 0.033 kg

Ingredients for Cheese mousse (0.233 kg) See Recipe

Fish tails 2.333 g

Cream 0.033 l

Cheese spread 0.1 kg

Cream 0.067 l

Sugar 0.02 kg

Ingredients for Cheese ice cream (0.333 l) See Recipe

Sterilised milk 0.083 l

Cream 0.043 l

Sugar 0.117 kg

Glucose 0.033 kg

Cheese spread 0.2 kg

Elaboration

For this recipe, the following elaborations are needed:

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.

Nutritional information (1 portion)

Energy

638.87

kcal

Carbohydrates

49.67

Proteins

17.97

Lipids

40.63

Fiber 1.22 g

Saturates 22.28 g