Truffle-flavoured Pavé de Rougemont cheese with port and figs

Truffle-flavoured Pavé de Rougemont cheese with port and figs

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 280 kcal
, Fat: 15 g
, Carbohydrate: 14 g
, Protein: 10 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cheese

160 g Fine Food Pavé de Rougemont au goût de Truffe, quartered
30 g pecan nuts

Sauce

2 dl port
2 tbsp sugar
4 figs , cut a cross in each approx. 1½ cm deep
1 sprig rosemary
1 organic orange, use grated zest only
1 pinch cinnamon
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How it's done

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Cheese

Remove the cheese from the fridge approx. 30 mins. prior to serving. Dry-roast the nuts in a frying pan over a medium heat for approx. 5 mins. and leave to cool.

Sauce

Mix the port and sugar in a pan, bring to the boil. Reduce the heat, add the figs and simmer for approx. 12 mins. Remove the figs, set aside. Add the rosemary. Reduce the liquid to a syrupy consistency (approx. 1 dl). Add the orange peel and cinnamon, mix and leave to cool slightly.

To serve

Arrange the cheese and figs on a platter, sprinkle with nuts and drizzle with the sauce.

Good to know
Serve with: Toasted baguette.

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