For 4 people
Ingredients:
- 1 kg cheese
- 300 g edam cheese
- 3 packages melted cheese
- 300 g cream
- 100 g walnuts
- 100 g almonds
- 100 g hazelnut
- 5 red radishes
- 1 apple
- 1 glass jar with red peppers
- 1 hand fresh onions
- 7 slices of baked bread
- parsley
- 2 cloves garlic
- oil
- salt and black pepper
Crush the hazelnuts, walnuts and almonds and bake them on a pan on fire. In a deep container scour the cheese, cut the edam cheese into cubes and throw in container, put the cream and melted cheese in container. Scour the fresh onions and garlic and add into container. Throw the walnuts, almonds and hazelnuts in container and stir with spoon, until the mix join. In ingot cast some oil and varnish with brush. Fill the mold with mix from container, and let it cold. Decorate the plate with green salad leaves. Above the green leaves, put slices of baked bread. Above slices of bread put the mold with curious ball. Decorate with apple slices. Cut the red radishes in floral form and decorate the plate and curious ball. Scour the parsley and throw over the ball. Cut the red peppers in to thin pieces and finish the decoration.
With this dessert we recommend a dry white wine Muscat Frontignan with yellow and green shades. It is rich with Muscat flowers, rose and mandarin fragrance. There is a well balanced taste and discretion which stands for a long time. Served at a temperature of 10 - 12 Celsius.
With this dessert we recommend a dry white wine Muscat Frontignan with yellow and green shades. It is rich with Muscat flowers, rose and mandarin fragrance. There is a well balanced taste and discretion which stands for a long time. Served at a temperature of 10 - 12 Celsius.
BON APPETIT!!!
