Tête de Moine Rosettes with Pear and Walnuts

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Ensure the Tête de Moine cheese is well-chilled, as this helps create firm rosettes.

   Σημείωση του μάγειρα: A colder cheese will produce more defined rosettes.

2. 2

   Using a girolle or a sharp vegetable peeler, carefully shave the Tête de Moine cheese into delicate rosettes.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: If using a peeler, shave across the flat surface of the cheese to create thin curls.

3. 3

   Arrange the cheese rosettes artfully on a serving platter.

   Περίπου 2 λ.

   Σημείωση του μάγειρα: Overlap them slightly for a fuller appearance.

4. 4

   Wash and thinly slice the pear, removing the core.

   Περίπου 3 λ.

   Σημείωση του μάγειρα: Slice just before serving to prevent browning.

5. 5

   Place the pear slices alongside the cheese rosettes on the platter.

   Περίπου 1 λ.

6. 6

   Scatter the chopped walnuts over the cheese and pear.

   Περίπου 1 λ.

7. 7

   Drizzle with honey and sprinkle with fresh thyme leaves, if desired, just before serving.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: The honey adds a touch of sweetness that complements the savory cheese.