Remove the crust and cut the cheese into large pieces, then put it in a pot. Cover it with milk and cook in a bain-marie until it is melt. Blend it with a mixer and incorporate the yolk. Transfer it into a clean container and keep it warm.
Put the sunflower oil in a tight and high container; place it to cool down in a freezer for at least 20 minutes or 2 hours in the refrigerator.
Boil the potatoes for 45/50 minutes.
Mix cold water and agar, incorporate the honey and boil it for one minute. Then let it rests 2 minutes. Insert the compound into the syringe. Drop drops into very cold oil. At the end of the operation, filter the pearls obtained in with a colander and rinse under cold water. Keep the oil for the next exploitation.
Serve the fondue of Champchevrette with the honey pearls scattered all over and accompaniment of the Cerisa potatoes.
The Christmas Basket of Chef Stefano Zonca contains:
Number of items: 9
By purchasing each basket you have the right to choose and customize one of our greeting cards that will be added to your special gift. For orders of more than 10 pieces we suggest you to contact our client service from the “contact us” page for a customized estimation.
Erbavoglio - Formaggi