Here's a really delicious recipe for Cheese and Purple Garlic. It can be served as either an appetizer or a dessert. Perfect anytime, anywhere. Let us know how it turns out or share any of your own ideas! 🙂
40 min
4 pax
Half
We finely chop the garlic cloves and confit them over low heat with a little olive oil.
When the garlic is tender, add the cream and grated cheese. Let it simmer for 10 minutes or until the cheese melts, stirring occasionally to prevent sticking.
After this time, we pass the mixture through a sieve and pour it into the siphon.
We let it cool, close it and put in a charge, shake it and let it rest.
Meanwhile, we place the sugar in a pan over medium heat and wait for it to melt and begin to turn golden.
We pour in the chopped walnuts and stir with a spoon so that the sugar crystallizes and clumps around the walnuts, caramelizing them.
Remove and place separately on baking paper or silicone.
To make the caramel, we place the Isomalt in a saucepan over medium heat, let it melt, add a few drops of red coloring and when it is liquid, we pour it onto a silicone silpat and spread it with a spatula, leaving it as thin as possible.
Let it cool for a few minutes and break it up to your liking.
FINISHED DISH:
In a cocktail glass or similar, pour the cheese and garlic foam using the siphon.
We sprinkled on a few candied nuts and placed three red crystals on top of the foam.
– We can enrich the caramel crystal with dehydrated raspberries, nuts, dried fruit…
– When stretching the caramel on the silicone, we will add small pieces of the chosen product.
– We will leave the foam in the refrigerator for two or three days; after this time, it will develop a strong garlic flavor.
– It's a snack that we can use as an appetizer, starter, or dessert.
