The saga of chocolate mousses allows itself a small pause to avoid overdose!! To employ without abusing, such is the catchword for this food pleasure! Return you on Tuesday to fill up again with magnesium and of protective antioxidizers!

And as new Thuri s Pear preserved in the red wine has just arrived, this small very simple recipe of Blue cheese in breadcrumbs of nut, and Porto seemed to me perfect for an aesthetic, sweet-scented aperitif and as a result original!

Immediately read immediately accomplished.

The recipe slightly visited again of the magazine:

I diminished quantities by half for the cooking of pears and added 1cs of mascarpone to the blue cheese to soften it a bit.
For 4 persons to 6 persons: 240g of blue cheese, 1 pear William, 250g of red wine, 250g from Porto, 15g of sugar, 1/2 pod of vanilla, 1/2 stick of cinnamon, 1/2 star of star anise, 2 seeds of cardamom, 50g of powder of nut, 6 leaves of celery.

The preserved pear: To accomplish so possible the day before. Peel the pear and with the aid of a spoon with Parisian apple take a sample of big bowls. Bring to the boil the red wine, the porto, the sugar and the spices, let brew under cover 30 minutes. Quibble *, then add the bowls of pear and pocher* 15 minutes about over a gentle heat. Let cool down in cuisson*.

The blocked: Blend the blue cheese and the mascarpone by working them in the spatula to soften them up. Mould them in footprints flexipan finishing: Reduce the syrup of cooking almost in glace*. Cast the value of a hazelnut on the edge of the plate. Put down a leaf of celery on blocked blue cheese nut, add a bowl of pear and make hold the whole with a pike!

Recommended wine a porto Tawny of course and of 10 years of age at least!

Print the Recipe

The vocabulary:

Quibble: Pass. Ideally through a conical strainer called "Chinese", but any classical strainer will suit!

Seat at the back: In this context, plunge an ingredient into a scalding liquid, then cook it in weak boiling. No forcing bag on the horizon!

Reduce to ice: It is possible to reduce ice half, in ice or broke.
In half ice: Diminish the volume of a liquid by evaporation up to link.
In ice: Reduce a half ice up to the getting of a concentrated and thick juice
Broke: Reduce a liquid up to complete evaporation.

Smartness:

If you want to get entirely red pears indoors and outside laissser is always needed to get cold in cooking at least one night!

Less you will leave them in the syrup of cooking less they will be coloured in heart!

Other ideas for the aperitif?

In spoons

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