Roquefort, green apple and black cherry tubeSavoury recipe
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...
Black cherry jelly
Pour out the black cherry jelly into a 3 mm thick sheet having boiled the fruit puree and added 2g of agar agar.
- Frozen fruit purée 100% : Black cherry - 150 g
- Agar agar - 2g
In this step
Green apple jelly
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.
- Frozen fruit purée, sugar added : Green apple - 80 g
- Agar agar - 1g
In this step
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.
- cream 35% - 250g
- Roquefort - 100g
- Gelatine (sheet) - 3
- Granny smith apple - 1
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.
- edible flowers