Mabre of Epoisses and Frisian rye bread

Name: Mabre of Epoisses and Frisian rye bread
Ingredients: Époisses; 30 g Sugar; 30 g Sugar; 4 Fig purée; 20 g emulbinder; 4 Peach purée; Oud Brugge; Bleu de Wolvega; Chèvre Bûche d'Or aged; Frisian rye bread; 10 g emulbinder; caramelized figs; honey cress; Frisian rye bread

This dish consists of a marbré of Epoisses and Frisian rye bread with peach, Bleu de Wolvega, and Oud Brugge.

Ingredients

Époisses

Frisian rye bread

30gSugar

20gemulbinder

4Peach purée

30gSugar

4Fig purée

10gemulbinder

Oud Brugge

Bleu de Wolvega

Chèvre Bûche d'Or aged

Frisian rye bread

caramelized figs

honey cress

Preparation

Let the Epoisses come to room temperature and knead the entire cheese well in a mixing bowl.
Spread 5 layers of rye bread with Epoisses.
Stack them on top of each other and finish with a slice of rye bread.
Place the Epoisses and rye bread marbré in the fridge.

Put the peach puree and the sugar in a measuring jug, add the emulbinder and blend smooth using a hand blender.

Put the fig puree and the sugar in a measuring jug, add the emulbinder and blend smooth using a hand blender.

Place a slice of Epoisses and Frisian rye bread marbré on the plate.
Pipe a circle of peach jelly around the marbré.
On the circle of peach jelly, place pieces of Bleu de Wolvega, Oud Brugge, and Chèvre Bûche d'Or.
Pipe a little fig jelly in between.
Garnish with dried pieces of rye bread, caramelized figs, and a few sprigs of honey cress.