Cheese
4 persons
Old Comté mousse
1L milk
150g Comté 24 months
6g gelatine leaf
2 CO2 gas recharges
Chorizo Caramel
100g caster sugar
50g chorizo cut in cubes
10g butter60g beetroot
Fisnih and assembly
PM fleur de sel, white pepper, wood sorrel, yarrow, marigold flower
Old Comté mousse
Leave the gelatine leaves to soak in cold water. Reduce the milk from half, and make it melt the Comté and the softened gelatine leaves. Pour into a siphon and charge with 2 recharges.Store in a cool place.
Chorizo Caramel
Cook the sugar to make a light caramel and add the chorizo, then deglaze with the butter and the beetroot juice. Boil and pass through a fine sieve.
Fisnih and assembly
In a deep plate put the Comté mousse, moisten with the chorizo caramel and decorate with flowers and herbs.
