“Cheese is very versatile when used in cooking. For this canapé I made a flavoursome cheese ‘snow’ by freezing the cheese beforehand and then grating. Left to thaw the frozen cheese will return to its normal state so you can pop any left overs on the cheese board!”  

Ronnie Murray, Head Pastry Chef for Hix Restaurants

30 minutes to prepare, 10 minutes cooking time

Makes 12

Picture 48Ingredients:

  1. 2 leeks (or one large)
  2. 200g oyster mushrooms
  3. 100g Castello Jersey Blue
  4. 250ml Double cream
  5. 1 egg yolk
  6. 12 short crust pastry cases or croustades
  7. Butter for cooking

How to:

  1. Cut the cheese, putting half in the freezer the night before use and the other in the fridge as normal
  2. Sweat the leeks in a pan with some butter until soft and silky, then add the mushrooms
  3. When cooked, add a splash of double cream and melt chunks of the refrigerated cheese to the pan until thick and glossy. Season with black pepper.  Leave to cool for 5 minutes.
  4. Add egg yolk and mix well
  5. Spoon the warm mixture into the short crust pastry or croustades and bake for 5 minutes until the top just starts to colour
  6. Take the frozen cheese and grate directly over the tart

Serve immediately

 

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