Gastronomixs

Crème of coarse mustard and mature cheese

Mustard and cheese always go well together. The whole mustard seeds give the crème extra spice. 

Creation by Sander Wever and Douwe Buter, Restaurant Flaman, West-Terschelling.

Crème of coarse mustard and mature cheese

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Ingredients

250

g

mascarpone

200

g

mature cheese

 

 

salt and pepper

3

tbsp

coarse-grained mustard

Preparation method

  • Grate the mature cheese coarsely.
  • Blend the grated cheese together with the mascarpone at 80°C in a thermomixer to form a smooth mixture.
  • Season to taste with salt and pepper.
  • Pour into a deep container and place in the refrigerator to firm up.
  • Fold the mixture with a spatula to keep it smooth and season to taste with the three tablespoons of coarse mustard. 

Serving suggestions

  • As a component in a starter with salmon.
  • As a filling in profiteroles for an amuse-bouche.
  • As a dip for pickled vegetables.

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