Kénogami Cheese with Ice Cider Jelly, Apple Wort Reduction, Toast and Cumin and Pumpkin Seeds

Kénogami Cheese with Ice Cider Jelly, Apple Wort Reduction, Toast and Cumin and Pumpkin Seeds
  • 4 servings
  • 3:00 Preparation
  • 0:10 Cooking
  • 3:10 Total Time

Ingredients

Add all
  • 0.500

    gelatine or 1/2 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

Source: Magazine Flaveurs

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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