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Peer van Blue Stilton

They may look like ‘regular’ desserts, but nothing could be further from the truth.For true cheese lovers, we have developed a number of cheese desserts. Guaranteed to be a surprising and flavorful addition to your desserts.

Ingredients

250gpear purée
5gAgar
2units.itemshand pears
1fig compote

200gBlue Stilton
100mlMilk
6gLeaf gelatin, soaked
200mlsemi-whipped cream
silicone pear mold

Cocoa butter
Beet powder
plum/hazelnut bread

Preparation

  1. Boil the pear purée with the agar.
  2. Let cool to a jelly.
  3. Peel the eating pears and cut them into cubes.
  4. Blend the jelly smooth in a food processor.
  5. Mix in the pear cubes and fig compote.
  6. Portion small balls using an ice cream scoop and freeze them.

  1. Cut the Blue Stilton into cubes and heat it in the milk until the cheese is dissolved.
  2. Add the gelatin and let cool until slightly thickened.
  3. Then mix in the semi-whipped cream. 

  1. Melt some cocoa butter with a little beet powder (for color and flavor).
  2. Remove the pears from the mold, skewer them on a satay stick, and dip them once into the warm cocoa butter mixture. Let thaw.
  3. Serve the pear with syrup and toasted plum/hazelnut bread.