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Ingredients :

• 2 tbs of flour
• 1 egg white
• 50 gr of sugar
• 40 gr of melted butter
• 1 tbs of cocoa powder
• 50 gr of Saint-Benoît-du-Lac Abbey's blue cheese
• 50 gr of melted butter
• 250 ml of whipping cream
• 20 ground cherries
• 250 ml of Ice Wine
• 100 ml of veal demi glace

Preparation :

      Chocolate tile

• Raise the egg white and thicken with sugar.
• Add flour, melted butter and cocoa powder.
• Spread on a pastry sheet in a tile shape and cook at 180 celsius degree

      Blue cheese mousse

• Combine the blue cheese and melted butter and gently incorporate the whipped cream.

      Ice Wine and ground cherry sauce

• Simmer the ground cherries and deglaze the pan with Ice Wine, add veal demi glace and reduce till thickening the consistency.

Presentation:

• Put a tile in the plate, make a cheese quenelle, put again a tile and a quenelle.  Put a last tile on the top and garnish with a ground cherry.  Decorate around the millefeuille with a ribbon of the Ice Wine sauce.

Comments :

Executive chef Régis Hillenweck wish you a

Bon appétit ! 

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