Fenugreek & Pear

Name: Fenugreek & Pear
Ingredients: 200 ml Orange juice; 200 g Whipped cream; 2 g Gelatine; 2 Egg yolks; 2 Pears; 3 Honey; 25 g Cinnamon sugar; 150 g Farmhouse fenugreek cheese (grated); Smoked beets; Freshly ground black pepper

Creamy fenugreek crémeux with marinated pear and smoked beetroot.

Cheese in a glass! A cheese platter after dinner is delicious, but can also be 'heavy'. These cheese dishes are just a bit different and, for example, perfect to serve as an 'intermediate course' or even as a dessert.

Ingredients

200gWhipped cream

2gGelatine

2Egg yolks

150gFarmhouse fenugreek cheese (grated)

200mlOrange juice

2Pears

3Honey

25gCinnamon sugar

Smoked beets

Freshly ground black pepper

Preparation

Heat the cream and egg yolks in the thermoblender to 75°C.
Grate the cheese.
Let the machine run and add the cheese. Blend vigorously so the cheese becomes completely fine.
Meanwhile, soak the gelatin.
Let the mixture run for about 12 minutes.
Pour the mixture into a bowl.
Add the soaked gelatin, let it dissolve, and stir well.
Let the mixture set in the refrigerator for at least 4 hours.
Loosen it before use and pipe it when serving.

Cut the pears to the desired size.
Add the orange juice, honey, and cinnamon sugar and mix well.
Put everything in a stainless steel bowl, mix well, transfer to a vacuum bag, and vacuum at least twice.

Pipe the crémeux onto the plate and lightly sprinkle with freshly ground black pepper.
Drain the pear and add it.
Grate the beets with a microplane and let them drain well. Place this with the cheese.