Le Gruyère AOP emulsion

A surprising Le Gruyère AOP recipe that combines simplicity with originality! The siphon has two functions in this recipe: the first one is obviously aesthetic, and the second, and most important, one is taste. The result is an aerated emulsion that brings out the subtle flavours of the cheese – a little like a vintage wine that needs some oxygen to reveal its full potential. The recipe may seem technical, but it’s really child’s play. It’s sure to challenge preconceived ideas about classic pairings with Le Gruyère AOP.

Ben & Léo

Ingredients for

4

Note

Attention change of number of people

Le Gruyère AOP emulsion

  • 40 g
    cooked potatoes
  • 200 g
    Gruyère AOP
  • 1.5 dl
    cream
  • 1 dl
    milk
  • 100 g
    cherries
  • 1 tbsp
    raspberry vinegar
  • 2 tbsp
    of black balsamic vinegar
  • 1 pinch
    fleur de sel
  • 1 pinch
    of pepper
  • 1 tbsp
    cocoa powder

Preparation

Le Gruyère AOP emulsion

  1. Peel the potatoes.
  2. Heat the cream and milk in a saucepan, then add Le Gruyère AOP and the potatoes. Mix the ingredients until the cheese has melted, then pass through a sieve.
  3. Pour the mixture into a siphon, add the 2 gas cartridges, shake vigorously and keep the siphon in a bain-marie at 65–70°C.
  4. Quickly roast the cherries on a griddle over a high heat.
  5. Mix the cherries with the vinegars, salt and pepper.
  6. Serve in small glasses, add the Le Gruyère AOP emulsion, then sprinkle cocoa on top.

Delicious to know

To avoid any unpleasant surprises when preparing the mixture for the siphon, filter it thoroughly using a very fine sieve. For hot emulsions, always keep the temperature between 65 and 75°C, never higher.
Print

Similar recipes