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.
Chef and owner
L’Eau à la bouche Hôtel • Spa • Restaurant
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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