Comté Cheese Cream with Onion Gelée

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Comté Cheese Cream with Onion Gelée

Comté Cheese Cream with Onion Gelée

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Introduction

Using glass jars to prepare certain recipes allows us to enrich our range of preparations and presentations. In this case, being able to “cook” the dish in the container that we will use to serve it allows the cheese cream (the main part of the dish) to be cooked at a controlled temperature. The complements, in this case onion gelatine, can vary according to cheese type or the type of preparation that we are seeking.

Ingredients

For the Comté cheese cream:
0.250 l milk
0.250 l cream 35% fat
100 g Comté cheese
100 g egg yolk

For the onion gelée:
500 g Figueres onion
400 g chicken stock
50 g olive oil
0.7 g agar-agar (or 1 sheet of gelatine)

For the onion confit:
8 small onions
100 g olive oil

To finish and serve:
100 g spinach or rocket leaves

What you need

Induction cooktop with temperature control
Blender
Glass jars
Sieve

Preparation

Comté cheese cream
Onion gelée
Onion confit
Finish and serve

General Information

85ºC / 25 min.
Milk, egg, fish (gelatine tail)
4 servings

Preparation

Comté cheese cream
Onion gelée
Onion confit
Finish and serve

Step 1

Put the milk and cream into a pan with the cheese diced into small cubes. Heat to 85ºC stirring with the spatula so that the cheese melts. Add salt and pepper.

Step 2

Blend using the blender. Leave to cool slightly and mix with the egg yolks. To remove the surface foam from the mix, leave to stand or quickly blast with a kitchen blow touch.

Step 3

Fill the glass jars. Immerse the jars in a water bath at 85ºC for 25 min.

Step 4

Remove from the water bath, leave to cool at room temperature and then quickly cool in a cold water bath. Leave to stand in the refrigerator for a minimum of 4 hours.

Step 1

Cut the onion into julienne strips and put in a pan with olive oil on a very mild heat for approximately 4 hours to obtain the onion confit.

Step 2

Cover with the chicken stock and cook over a mild heat until reduced to half the amount (to ultimately obtain some 200 grams).

Step 3

Strain and separate the caramelised onion (setting it to one side) from the onion juice.

Step 4

Add the agar-agar to the onion juice and cook to ensure correct dilution.

Step 1

Peel the spring onions. Cook in oil at 85ºC for 1h.

Step 2

Rinse and set aside.

Step 1

Sear the confited onions in a frying pan.

Step 2

Cover the cream with a layer of onion gelée (it is important to be fast using the gelée after diluting the agar-agar). Leave to stand for 10 minutes.

Step 3

Complement with a spoonful of confited onion and young spinach leaves to decorate.

Notes

The cheese cream improves if left to stand for a day.
The Comté cheese can be switched for Parmesan or similar.