This recipe is a recreation of a dish I had at the restaurant 'La Dame de Pic'. There was a fig conserve at the bottom, a Felicien Cream and then a parmesan tuile. In this recipe, there's a quince jam, a Saint Marcellin Cream and a gruyere tuile.
Ingredients
90 ml + 50 ml double cream
30 ml milk
around 80g saint marcellin
1 and 1/2 tsp powdered gelatine, bloomed
pinch of salt
parmesan
fig/quince jam
Recipe
Place the 90 ml of cream + milk + saint marcellin in a sauce pan and heat until simmering and the saint marcellin has melted.
Taste to see if the flavour of saint marcellin is pronounced enough, and add a little salt if needed to enhance the flavours. If you cannot taste the cheese enough, melt a little more into the preparation.
Add in the bloomed gelatine and stir on low heat.
Blend the mixture with a stick blender.
Pour through a sieve into a bowl and store in the fridge to set a little, at least 2 hours.
Make your parmesan tuiles: place small mounds of grated parmesan on a sheet of baking parchment and cook in the oven at 200C for 3-4 mins or until golden brown. Be careful, they burn easily! Then leave to cool.
Before serving, whisk the cooled cheese cream to make it creamy, and not set like jelly. Whip up the 50 ml of double cream and fold into the cheese-y cream.
Optional: place in a piping bag.
In the bottom of small bowls, place a tablespoon of fig or quince jam.
Pipe on top a large dome of cream of saint marcellin, or make a quenelle, using two dessert spoons. Add a little cracked pepper.
Finally, garnish with the parmesan tuile.