Tête de Moine Rosettes with Pear and Walnuts

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: Overlap them slightly for a fuller appearance.

4. 4

   Wash and thinly slice the pear, removing the core.

   Ongeveer 3 min

   Tip van de kok: Slice just before serving to prevent browning.

5. 5

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

   Ongeveer 1 min

6. 6

   Scatter the chopped walnuts over the cheese and pear.

   Ongeveer 1 min

7. 7

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

   Ongeveer 1 min

   Tip van de kok: The honey adds a touch of sweetness that complements the savory cheese.