This is not a Bagel recipe.
It sounds like a Magritte painting. This is not a pipe. So really, this recipe is about the stewed pear and quince, Blue cheese mousse in a jar you can see in the background :). Closing the digression, photograph Laurent Rodrigez did an amazing job during the whole cooking workshop.
Thanks to my friend Elo (Elo à la bouche), I had a chance to participate to a fantastic event by 750g. One hour and a half to cook 3 different recipes about one cheese in a team of 6 : Elo (our team leader), Juliette (Les recettes de Juliette), Nelly (La dinette de Nelly), Christophe (winner of Qui veut du fromage online challenge) Guillaume (a passionate product manager) and I. We picked ©Bresse Bleu. Marine (Marine is cooking) made her way in another team, preferring the Italian ©Giovanni Ferrari over the powerful ©Bresse Bleu.
We made stewed pear and quince, ©Bresse Bleu mousse in a jar (recipe below), ©Bresse Bleu and vegetables millefeuille (to be published on Juliette’s blog) and ©Bresse Bleu and prune Cordon bleu (the recipe on Nelly’s blog and Elo’s). We had hesitation making a dessert. I’ve heard of an amazing cheesecake made with blue cheese but we didn’t risk it.
This event was kindly sponsored by Qui veut du fromage (who wants cheese). You can find many exciting recipes and information about cheese, their regions, etc. on their website.
Ingredients:
- 2-3 pears
- 1 quince
- 45 cl liquid dairy cream
- 1 ©Bresse Bleu
- 1oz sugar
- 1/2 grapefruit juice
- 0,7oz salted butter
- 1-2 shortbreads
- 3cl/0,3fl. oz. Armagnac
- Salt, pepper, hot pepper powder
Cooking utensil : siphon (if not use a whisk)
Directions:
In a sauce pan, heat the cream and ©Bresse Bleu. Add salt, white pepper and a pinch of hot pepper powder. Mix it and strain the sauce. Pour the blue cheese cream at room temperature in a siphon. Add the gaz. Refrigerate.
Peel and seed the quince and pears. Cut in small pieces. Boil quince in a pan filled with water for 10 minutes.
In a pan, heat sugar. When liquid and golden, add salted butter. Pour the grapefruit juice. Add pears and quince. Heat medium high for 10 more minutes. Flame with Armagnac.
Divide stewed pear and quince in 4 jars. Then add the ©Bresse Bleu mousse. Crumble some shortbreads on top.
Serve with grilled mini-bagels garnished with ©Bresse Bleu sauce, cheese, chicory and lemon curd for the most adventurous.
{La recette en français : Verrine poire/coing et mousse de ©Bresse Bleu}
Ingrédients (4 personnes) :
- 2/3 poires
- 1 coing
- 45cl de crème fraîche liquide
- 1 ©Bresse Bleu
- 30g de sucre
- 1/2 jus de pamplemousse
- 20g de beurre salé
- 3cl d’Armagnac
- 2-3 crêpes dentelles
- Sel, poivre et piment d’Espelette
Equipement : Siphon (sinon, utiliser un fouet)
Directions :
Dans une casserole, faire chauffer la crème fraîche liquide. Ajouter le ©Bresse Bleu coupé grossièrement. Saler, poivrer et ajouter une pincée de piment d’Espelette. Mixer la préparation et passer au chinois. Verser la crème refroidie dans le siphon. Ajouter une cartouche de gaz. Placer le siphon au frais.
Eplucher et épépiner le coing et les poires. Couper en dés. Faire bouillir le coing 10 minutes dans une casserole d’eau.
Dans une poêle, faire chauffer le sucre à sec. Dès que le sucre devenu liquide prend une teinte dorée, ajouter le beurre salé. Verser ensuite le jus de pamplemousse. Ajouter les dés de poires et de coing. Laisser mijoter 10 minutes à feu moyen. Flamber la compotée poires-coing à l’Armagnac.
Pour le dressage, disposer la compotée pommes-coing dans le fond d’une verrine. Recouvrir de mousse de ©Bresse Bleu. Parsemer de crêpes dentelles émiettées.
Servir accompagné de mini-bagel grillés garnis à votre convenance de sauce au ©Bresse Bleu, morceaux de fromage, endives et pourquoi pas un peu de lemon curd.
Read more about other amazing recipes :
Filed under: Appetizer, Food, French products, Gastronomic diary, Ingredients, Pear, Recipes Tagged: Appetizer, bagel, Cooking, Food, mousse, Recipe
