Aumonière de Maroilles au Perlé de Groseille caramélisé
Aumonière de Maroille au vinaigre de Perlé de Groseille caramélisé
For 4 people : 4 sheets of brick, sugar 100g, 400g of Maroilles cheese, 20cl of Perlé of Currant, spirit vinegar 5cl, 4 bouquets of cabbages romanesco or broccolis, 4 beautiful asparaguses, currant 20g
In a pan, put sugar to be melted with 5cl of Perlé.
When the caramel starts to be coloured, put the 5cl vinegar then the 15cl of
Perlé remaining.
Let the caramel cool ; rectify if need with a little Perlé according
to consistency.
Cook asparaguses and 4 pieces of cabbages to the vapor or ebullient water (for broccolis, very short cooking).
Put sheets of brig on a plate. In the center, lay out 4 fine sections of Maroilles
cheese; close again then tie with a fine leek plate.
Put the caramel on a plate then cabbages, the asparagus, the aumônière and currants around.