Cheese Jelly with Honey-Mustard Sauce and Pear Recipe
When we plan a party, a romantic evening or a girls ' get-together, we puzzle over the question: what to cook? To make it delicious, unusual, and memorable – this is the combination that is usually expected of us. So this original and simple recipe for cheese jelly was born one day, which will not leave any cheese lover indifferent.
Melt the gelatin in a small amount of cream (about 100 g), then, as it dissolves, pour in the remaining cream. Cream with gelatin is well heated, but do not let it boil.
Sic! We recommend 22% cream-they will not cut off when heated, and will give the desired texture, making the jelly not too liquid and not too dense.
Add the grated cheddar and colored pieces of Roquefort to the cream, leave it on low heat and wait until the cheese melts, stirring constantly.
Sic! In fact, you can take any of your favorite cheeses, as long as one gives you a cheesy taste (like cheddar), and the other-a piquant sharpness (like Roquefort). A combination of any hard or semi-hard cheese and cheese with mold is suitable.
When the cheese has melted and the texture of the future jelly has leveled, we pour it into silicone molds, cool it at room temperature, and then send it to the refrigerator for 6-8 hours.
After 6-8 hours, when the jelly is completely frozen, take the mold out of the refrigerator and carefully put it on a plate.
Sic! To jelly out from the mold easily, literally a couple of seconds to lower the Cup shape in the boiling water – then the jelly "POPs" on the plate itself.
We prepare the sauce. To do this, combine honey and mustard in a cup, mix thoroughly and pour the jelly on top. Cut the pear into slices and put it on a plate with the jelly and sauce.