Kénogami Cheese with Ice Cider Jelly, Apple Wort Reduction, Toast and Cumin and Pumpkin Seeds
| Preparation: | 3 h |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 3 h 10 min |
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | Magazine Flaveurs |
Recipe ingredients
- 1 1/2 sheets gelatin or ½ packet granulated gelatin
- 2 Tbsp. (30 mL) cold water
- 2/5 cup (100 mL) Québec ice cider
- 1 cup (250 mL) apple wort
- 1/2 tsp. (2 mL) cumin seeds
- 1 loaf cumin and pumpkin seed bread
- 9 oz. (250 g) Lehmann’s Kénogami raw milk cheese
- 1 Tbsp. (15 mL) pumpkin seeds
Preparation
Dissolve granulated gelatin in cold water or soften gelatin sheets in cold water, and drain.
Boil ice cider for 20 seconds, add gelatin, stirring until completely dissolved.
Pour into small shallow dish and refrigerate.
When gelatin has set, cut into small cubes.
In a pot over high heat, reduce apple wort and cumin seeds until thick and syrupy.
Cut bread into thin slices. Toast slices in the oven.
Bring cheese to room temperature.
In each plate, place a wedge of cheese.
Using a brush, draw a clean line of apple reduction.
Add cubes of ice cider jelly, pumpkin seeds and toasted bread.
Anne Desjardins
Chef and owner
L’Eau à la bouche Hôtel • Spa • Restaurant
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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