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Gorgonzola terrine with caramelized pear and balsamic caramel
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
12 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Fresh cream300 ml
- Whole milk300 ml
- Colorless unflavored gelatin powder12 g
- Water5 tablespoon
- Gorgonzola150 g
- Firm Portuguese pear1 unit(s)
- Butter1 tablespoon
- Refined sugar1/2 tablespoon
- Balsamic Acetate1/2 cup
- Brown sugar1 tablespoon
- Whole walnuts100 g
- Ripe fresh plum3 unit(s)
- Basil (Pack)1 unit(s)
- In a pan, add the fresh cream, the milk and the gorgonzola cheese, crumbled with your hands until it starts to boil. With the help of a hand mixer, beat the cream cheese for 2 minutes until smooth.
- In a small microwave-safe bowl, add 4 tablespoons of water and then add the gelatin. Mix and microwave for 10 seconds. Add the gelatin to the cream cheese and mix well.
- Line an English cake form of approximately 800 ml with plastic wrap and pour the cream. Also with another layer of plastic wrap and refrigerate for at least 4 hours before serving.
- Place the balsamic vinegar and brown sugar in a pan. Mix well, and cook over medium heat until reduced to ¼ volume. Reserve.
- Peel the pear and cut into cubes of approximately 5-8mm. Heat a skillet over high heat and place the butter in it. When it starts to melt, add the sliced pears and let them brown. When they are golden add the sugar and sauté for another 2 minutes Set aside.
- Assembly: Remove the Terrine from the Refrigerator. Remove the top plastic wrap, turn it over on the plate, and with the help of the plastic wrap pull out the terrine. Remove the plastic film. Drizzle with the balsamic reduction, sprinkle the caramelized pear on top and lift off the side with the sliced plums, walnuts and basil.
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