CUTTING EDGE- PORTO CHEDDAR

Difficulty

2/5

Prep time

15 min

Total time

45 min

INGREDIENTS
DIRECTIONS

Used technique:

OTHER TRANSFORMATION

1 cup

(235 ml)

35% cooking cream

3.5 oz

(100 g)

cheddar cheese, grated

1 cup

(235 ml)

port wine

0.5 oz

(15 g)

sugar

1 1/2 sachets

(6 g)

COLD SOLUBLE GELATIN

Cheddar Espuma

1. In a saucepan, melt the cheddar. Bring to a boil and mix the cream in.

 

2. Pour the mixture through a sieve into the culinary whipper.

 

3. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.

 

4. Refrigerate for 30 minutes before serving. 

Gelified Port Wine

5. Using a spoon, dissolve the COLD SOLUBLE GELATIN into the port. Let sit for 5 minutes.

 

6. Fill small, clear glasses a third full with the mixture and place in the freezer for 1 hour or until the mixture is completely congealed. 

Serving Suggestion

7. Decorate the port verrines with a generous layer of the cheddar espuma.

Products you will need for this recipe

Culinary Whipper – Siphon R-Evolution

Molecular Mixology Kit + Recipe Book Cocktail R-Evolution

Chef’s Starter Kit - 5 Food Additives for Molecular Gastronomy

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