Blue cheese in puff pastry with ice cider
4 puff pastry Filo
2 green onions (stems only)
4 Shitake mushrooms
120 gr creamy blue cheese, Cambonzolla, Blue Brie
¼ cup sugar
1 c. tablespoons butter Pinch of salt and pepper
250 ml cream 35% (preferably from cooking)
50 ml Ice Cider
Defrost the Filo dough. Slice fungi and stems of onions. Sauté in oil with a knob of butter, salt and pepper to taste. Book. Use ½ Filo pastry sheet and coat with butter, fold to form a square. Smear butter and top with pieces of cheese and a portion of the mushroom mixture and stalks of onions. Place in the oven and brown at 200 ° C In a pot, mix, cook sugar and ice cider by monitoring the color well. You want a color close to the caramel. At this point, add the cream and stir until desired consistency. Book.
On a plate, serve the cheese pastry with caramel ice cider. This delight is well decorated with a fresh glass of light cider.
Ice cider SAQ #: 10320972
Light Cider SAQ #: 734335