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Cheese Foam “El Gazul” with Tio Pepe Jelly and Anchovies

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In this case prepared using a local goats cheese from Cadiz from ‘El Gazul’.

 

Ingredients:

1 litre of cooking cream

250 gr. cured cheese “El Gazul”

250 ml. of Tio Pepe

4 fish gelatine sheets

2 anchovies

Salt

 

Preparation:

For the cheese foam:

1º Put the cream in a saucepan to boil and add the cheese in small pieces.

Cheese Foam “El Gazul” with Tio Pepe Jelly and Anchovies

2º Put the mixture into a blender until you get a soft cream.

Cheese Foam “El Gazul” with Tio Pepe Jelly and Anchovies

3º Sieve the mixture and let it cool in the fridge for 4 or 5 hours.

Cheese Foam “El Gazul” with Tio Pepe Jelly and Anchovies

 

For the gelatine:

1º Heat the Tio Pepe in a saucepan, add the sheets of gelatine and stir.

Cheese Foam “El Gazul” with Tio Pepe Jelly and Anchovies

 

2º Let it cool until it solidifies.

 

Presentation:

Place some of the cheese foam in a glass, surround the cup with Tio Pepe gelatine and garnish with anchovies.

Cheese Foam “El Gazul” with Tio Pepe Jelly and Anchovies

 

Cheese Foam “El Gazul” with Tio Pepe Jelly and AnchoviesCheese Foam “El Gazul” with Tio Pepe Jelly and Anchovies

 

 

Serve with a chilled glass of Tio Pepe.

 

Tio Pepe & Cheese Foam