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Print Recipe
Cheese Jelly with Honey-Mustard Sauce and Pear Recipe
When we are planning a party, a romantic evening or a girl's get-together, we are puzzling over the question: what to cook? To make it delicious, unusual, and memorable – this is the combination that is usually expected from us. So this original and simple recipe for cheese jelly was born one day, which will not leave any cheese lover indifferent.
Cuisine Brazilian
Cook Time 45 minutes
Servings
Ingredients
Cuisine Brazilian
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. 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. PS! We recommend cream 22 % – they will not be cut off when heated, and will give the desired texture, making the jelly not too liquid and not too dense.
    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.
PS! We recommend cream 22 % – they will not be cut off when heated, and will give the desired texture, making the jelly not too liquid and not too dense.
  2. Add the grated cheddar and crumbled pieces of Roquefort to the cream, leave it on a slow fire and wait until the cheese melts, stirring constantly. PS! 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.
    Add the grated cheddar and crumbled pieces of Roquefort to the cream, leave it on a slow fire and wait until the cheese melts, stirring constantly.
PS! 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.
  3. When the cheese has melted and the texture of the future jelly has leveled, pour it into silicone molds, cool it at room temperature, and then send it to the refrigerator for 6-8 hours.
    When the cheese has melted and the texture of the future jelly has leveled, pour it into silicone molds, cool it at room temperature, and then send it to the refrigerator for 6-8 hours.
  4. After 6-8 hours, when the jelly is completely frozen, remove the mold from the refrigerator and carefully put it on a plate. PS! 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.
    After 6-8 hours, when the jelly is completely frozen, remove the mold from the refrigerator and carefully put it on a plate.
PS! 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.
  5. Preparing the sauce. To do this, combine the honey and mustard in a Cup, mix thoroughly and pour the jelly on top. Cut the pear into slices and place on a plate with the jelly and sauce.
    Preparing the sauce. To do this, combine the honey and mustard in a Cup, mix thoroughly and pour the jelly on top. Cut the pear into slices and place on a plate with the jelly and sauce.
  6. It's really the quintessential cheese flavor, as if it's been turned to the maximum – the most cheesy cheese we've ever tasted. The combination of two cheeses makes the taste versatile, the sauce gives a piquant sweet sourness, the pear-texture and crispness. This dish is suitable for a party or a romantic evening as an aperitif and appetizer with white wine. Try it, you won't regret it!
    It's really the quintessential cheese flavor, as if it's been turned to the maximum – the most cheesy cheese we've ever tasted. The combination of two cheeses makes the taste versatile, the sauce gives a piquant sweet sourness, the pear-texture and crispness. This dish is suitable for a party or a romantic evening as an aperitif and appetizer with white wine. Try it, you won't regret it!

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