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Gorgonzola and blueberry bonbon

Bonbon made of gorgonzola and mascarpone. Set with a blueberry jelly. Served with apple syrup onions and rye bread.

This recipe is part of Plateau de Fruits de Fromage. An impressive combination of the finest cheeses and a surprising twist on the classic 'fruits de mer'.

Ingredients

100gWater
200gMascarpone
200gGorgonzola
300gBlueberry puree
4gKappa
Apple syrup onions
Rye bread

Fresh cresses

Preparation

  1. Blend the gorgonzola with the mascarpone until smooth (save a little for decoration).
  2. Freeze in the desired shape.
  3. Mix the blueberries with water and kappa and heat to boiling point.
  4. Blend until smooth with an immersion blender.
  5. Dip the frozen cheese balls in the berry mixture (approx. 80°C) and place them on a piece of rye bread.

  1. Finely chop the onions and place them on the jelly.
  2. Pipe a small dot of the remaining cheese mixture onto the jelly.
  3. Garnish with fresh cresses.