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Kénogami Cheese with Ice Cider Jelly, Apple Wort Reduction, Toast and Cumin and Pumpkin Seeds https://www.metro.ca/userfiles/image/recipes/fromage-kenogami-gelee-cidre-glace-pomme-pain-grille-graines-citrouille-cumin-5766.jpg PT3H00M PT10M PT3H10M
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
4
0.500 gelatine or 1/2 packet granulated gelatin 2 Tbsp. (30 mL) cold water 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
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

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4
Kénogami Cheese with Ice Cider Jelly, Apple Wort Reduction, Toast and Cumin and Pumpkin Seeds
3:00
Preparation
0:10
COOKING
3:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 0.500
    gelatine or 1/2 packet granulated gelatin
  • 2 Tbsp.
    (30 mL)
    cold water
  • 1 cup
    (250 mL)
    apple wort
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  • 1/2 tsp.
    (2 mL)
    cumin seeds
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    SELECTED SIZES, SELECTED VARIETIES

  • 1
    loaf cumin and pumpkin seed bread
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  • 9 oz
    (250 g)
    Lehmann’s Kénogami raw milk cheese
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    450 g

  • 1 Tbsp.
    (15 mL)
    pumpkin seeds
Imprimer ma sélection

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

Legal Notice

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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