ingredients

1 cheese Tête de Moine
30 g 30 g of Iberian ham
300 g of cauliflower weighed in florets
5 dl of milk

Equipment

1 large saucepan
1 propeller robot
1 board 1 knife
1 stove
1 linen
10 cups or verrines

Steps

Step 1

In advance: cook the cauliflower approx. 25 min in the pepper milk. When a little creamy juice remains, let cool. Mix everything in the robot with 250 g of cheese. Keep cool.

2nd step

At the same time: cut 30 g ham in small squares, cook without fat until crisp. Drain on the linen. Cut 30 g ham into thin sticks.

Step 3

To serve: spread the cream in the cups. Sow the diced ham. Take the flowers of Tête de Moine (see "tips"), put them on the cream. Slide the sticks into the folds.

tips

Buy:

Tête de Moine is a cheese from Switzerland AOC cow's milk, cylindrical, 800 to 900 g. Sold with his virolle, an instrument that allows to take thin strips very wavy.

The Consorcio Iberico label guarantees a high quality Iberian ham: dried for a long time, very marbled with melting fat blooming cooked butter ... Among the best pork butchers and luxury grocers.

Good wine: Andalusian fino. Ultra-dry white wine with nuts and apple nose. Serve at 6-8 ° C. Cellars