Cheese bonbons of Epoisse and pear syrup

Name: Cheese bonbons of Epoisse and pear syrup
Ingredients: 5 g Agar; 200 g epoisse; 600 g Qimiq natural; 300 ml Whole milk; 250 g pear purée; mini truffle-shaped silicone mold; 250 g pear syrup

By using silicone molds, you can prepare certain components of your dish in advance.This saves time during the busy December month. Store the prepared component in the freezer.

Ingredients

5gAgar

200gepoisse

600gQimiq natural

300mlWhole milk

250gpear purée

mini truffle-shaped silicone mold

250gpear syrup

Preparation

Heat the milk with the Epoisse until it is melted. Strain the mixture.
Put the Qimiq in the food processor and loosen it. While mixing, add the warm Epoisse/milk mixture.
Pour into molds, chill, and freeze.
Mix the pear puree with the pear syrup and the agar.
Bring to a boil while stirring (let it boil once). Keep the mixture warm.
Remove the cheese from the molds, insert a skewer, and dip into the jelly.
Place them on rounds of kletzenbrood and let thaw before serving.