Fresh cow milk cheese crispy roll, pineau des Charentes dressing
For the rolls :
5 filo pastry sheets
20g unsalted butter
200g "Manslois" fresh cow milk cheese
100g whipping cream
Salt and ground pepper
For the dressing :
100ml white Pineau des Charentes vinegar
1 liter water
20g honey
50ml blackcurrant liquor
30g candied ginger
30g candied apricot
30g unsalted pistachio
30g hazelnuts
50g Cognac marinated white raisins
Salad : rucola
DIRECTIONS
Melt butter and brush filo pastry sheets with. Cut into strips approximately 6 cm large, and shape it by winding them on an aluminum or steel tube greased.
Bake until you get a blond color. Cool on a rack. When it's cold, remove pastry from the tube.
Cheese mousse : in a saucepan, bring the cream to a boil. Remove from the stove and add the cheese. Whisk until smooth. Season with salt and pepper. When at room temperature, pour into a siphon. Charge the gaz. Place it in the fridge.
Cheese mousse : in a saucepan, bring the cream to a boil. Remove from the stove and add the cheese. Whisk until smooth. Season with salt and pepper. When at room temperature, pour into a siphon. Charge the gaz. Place it in the fridge.
Dressing reduction : In a saucepan, combine honey and Pineau vinegar. Reduce over low heat to the 3/4. Add the blackcurrant liquid then. Reduce again until you get a cream consistency.
Nuts : Crush hazelnuts and pistachios. Dice candied apricots and ginger. Bring one liter of water with 650g granulated sugar. When you get a white syrup, remove from the stove and cool until 60°C (120°F). Add Cognac and macerate raisins in it.
Just before serving : Fill filo pastry tubes with cheese mousse.
Presentation on the plate : Place one roll on a plate. Brush the roll with the honey, blackcurrant and vinegar reduction. Arrange salad and nuts mix on each roll, as shown on the photo.
Bon Appetit!
