Cheese Foam “El Gazul” with Tio Pepe Jelly and Anchovies
In this case prepared using a local goats cheese from Cadiz from ‘El Gazul’.
1 litre of cooking cream
250 gr. cured cheese “El Gazul”
250 ml. of Tio Pepe
4 fish gelatine sheets
For the cheese foam:
1º Put the cream in a saucepan to boil and add the cheese in small pieces.
2º Put the mixture into a blender until you get a soft cream.
3º Sieve the mixture and let it cool in the fridge for 4 or 5 hours.
For the gelatine:
1º Heat the Tio Pepe in a saucepan, add the sheets of gelatine and stir.
2º Let it cool until it solidifies.
Place some of the cheese foam in a glass, surround the cup with Tio Pepe gelatine and garnish with anchovies.
Serve with a chilled glass of Tio Pepe.