Brown cheese and sloe berries

Rosio Sanchez

Rosio Sanchez

4th June 2014

Brown cheese and sloe berries

Brown cheese and sloe berries

For 4 persons

Ingredients

  • Brown cheese ganache:
  • 200g cream
  • 225g Brown cheese
  • 50g Yolk
  • 400g of whole milk
  • 50g Brown Sugar
  • 2g Iota
  • 3 sheets gelatine
  • Sloe berry gel:
  • 500g Sloe berry juice
  • 8g Agar Agar
  • 2.5 Sheets of gelatine
  • 60g Vinegar
  • 50g Sugar
  • 250g of whey
  • Kernel cream:
  • 50g of plum kernels
  • 50g of whole milk
  • 450g of cream
  • 40g of sugar
  • Blackberry short bread:
  • 180g of tipo00 flour
  • 110g of almond flour
  • 90g of powdered sugar
  • 110g of melted butter
  • 100g of grape seed oil
  • 150g of freeze dried blackberries
  • Sloe berry juice:
  • 200g of frozen sloe berries
  • Brown sugar

Method

Brown cheese ganache:
Combine all the ingredients in a thermomix except for the iota and the sheets of gelatine.
Start the thermomix on medium speed and bring the mixture to go beyond 84 degrees Celsius.
In the meantime, bloom the gelatine in ice water.
When the mixture reaches the desired temperature, gently add in the iota and allow the mixture to mix for a good minute before adding in the bloomed gelatine.
Use an offset spatula to check a small amount of the mixture to make sure that the iota has been hydrated and is beginning to gel.
Once mixture is ready, strain to catch any of the spices that are usually present in brown cheese.
Transfer the mixture to a chocolate dispenser and carefully pour over as many silpats as needed.
Freeze the mixture and when frozen punch out to small cylinders.
Store in the freezer.
Sloe berry gel:
Combine the sloe berry juice with the vinegar and the agar and bring to a boil.
When mixture begins to boil, wait a couple of minutes before adding the bloomed gelatine.
Pour over to let set.
Once the mixture has set transfer to a high speed blender and blitz with the whey. Mixture is ready once it is completely smooth.
Pass through a fine strainer.
Using an offset spatula, spread a thin layer evenly on top of a few silpats and freeze.
Punch out to the same size cylinders as the brown cheese.
Blackberry short bread:
Combine all ingredients except for the oil and the freeze-dry blackberries. Bake at 160 degrees Celsius for about 20 minutes or until lightly golden brown.
Allow to cool and then transfer the mixture to a thermomix and blend until the crumble becomes a thick puree.
Add the oil, followed by the freeze dry blackberries.
Using a spatula, spread on top of a silpat and freeze.
Continue by punching out cylinders with the same size as the brown cheese and the blackberry before.
Kernel cream:
Blend the kernels with the measured milk and sugar until it looks like a chunky puree. Combine to the cream and vacuum seal for about 12 hours. Pass through fine mesh strainer and whip to a stiff cream.
Sloe berry juice
Blend the frozen berries and pass through a super bag. Add brown sugar until the juice reaches 15 brix.
Serving:
Place a half spoonful of the whipped kernel cream at the bottom of a black bowl.
In no particular order but all facing the same way arrange 3 brown cheese discs, 4 blackberry discs and 7 Sloeberry disc on top of the cream. Finish with the sloe berry juice approx 3 spoonfull.