Roquefort, green apple and black cherry tube

Name: Roquefort, green apple and black cherry tube
Ingredients: Agar-agar; Agar-agar; Crème liquide 35%; Roquefort; Gélatine (feuille); Pomme verte; Fleurs comestibles

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Roquefort, green apple and black cherry tube

Traiteurs de France

Association de Traiteurs

For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers. With 36 members, this network is a leader in culinary innovation, in the art of hos...

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Black cherry jelly
Ingredients

Frozen fruit purée 100% : Black cherry - 150 g

Agar agar - 2g
Pour out the black cherry jelly into a 3 mm thick sheet having boiled the fruit puree and added 2g of agar agar.

In this step

Frozen fruit purée without added sugar* : Black cherry

Frozen fruit purées
Green apple jelly
Ingredients

Agar agar - 1g
Also bring the fruit puree to the boil and add 1 g of agar agar. Pour out the puree to obtain a thickness of about 1 cm.
Roquefort mousse
Ingredients

cream 35% - 250g

Roquefort - 100g

Gelatine (sheet) - 3

Granny smith apple - 1
Melt the roquefort in 100g of cream then, once warmed through, add it to 150g of whipped cream, finely diced green apples and the soaked gelatine sheets. Line the tube-shaped moulds. Set at -23 ° C.
Presentation
Ingredients

edible flowers
Remove the foam from the tube moulds and roll the cylinders in the black cherry jelly to form a coat. Trim the ends to obtain a neat finish, decorate the cylinder with cut-out green apple skin, different sized cubes of apple jelly, cubes of roquefort and edible flowers.