Roquefort, green apple and black cherry tube

Savoury recipe
Traiteurs de France

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...
  1. 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

  2. Green apple jelly

    Ingredients

    • Frozen fruit purée, sugar added : Green apple - 80 g
    • 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.

    In this step

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    Frozen fruit purées
  3. Roquefort mousse

    Ingredients

    • cream 35% - 250g
    • Roquefort - 100g
    • Gelatine leave - 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.
  4. 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. 

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