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Foodxperience

Cheese platter with chestnut and puffed raisins

Cheese made from taleggio, served in an orange and cherry jelly. Finished with a chestnut cream and puffed raisins.

We challenged our FoodXperience culinary team of chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

600gQimiQ
300gWhole milk
1units.itemssilicone Gruyere mold
150gTaleggio

5gKappa
500gcherry juice

5gKappa
500gOrange juice

500gchestnut
5gAgar
100mlWater

yellow raisins

Preparation

  1. Blend the QimiQ until smooth in the food processor.
  2. Heat the milk and melt the taleggio in it.
  3. Mix well with a hand blender and strain.
  4. Add the QimiQ and blend until smooth.
  5. Strain and transfer the mixture into the molds.
  6. Place the mold in the freezer and remove before serving.

  1. Bring cherry juice to a boil while stirring with the kappa and mix well.
  2. Dip a cheese in it.
  3. We stick a skewer into the cheese and dip the cheese through the juice.
  • Tip: it sets best at a temperature between 30°C and 60°C.

  1. Bring the orange juice to a boil while stirring with the kappa and mix well.
  2. Dip a cheese in it.
  3. We stick a skewer into the cheese and dip the cheese through the juice.
  • Tip: it sets best at a temperature between 30°C and 60°C.

  1. Let the chestnut purée thaw and heat with the water and add agar.
  2. Bring to a boil and blend with a hand blender.
  3. Let set and blend into a nice cream.

  1. Rinse the raisins, put them in a siphon and add water until the raisins are submerged.
  2. Charge with 2 gas cartridges and set aside for at least 2.5 hours.
  3. Release the pressure from the siphon and the raisins will be completely puffed up.