Ibores cheese torrija with Villuercas-Ibores honey mouse on Palo Cortado gel and quince

Ingredients

  • 1 brioche
  • 350 ml whole milk
  • 150 ml of 33% cream
  • 175 g DOP Ibores cheese
  • Lime peel
  • 100 g sugar
  • 2 sheets of gelatin
  • 3 eggs
  • 350 g DOP Villuercas-Ibores honey
  • 150 g whipping cream
  • 75 gr of quince jam
  • 50 gr Palo Cortado
  • 30 g mineral water

Author: La Brizna

http://www.labrizna.com/

Instructions:

TORRIJA

  1. Heat the milk, cream, cheese, sugar and lime peel until achieving a homogeneous cream, remove from the heat and add the gelatin, which has previously been hydrated in cold water.
  2. Soak the torrijas in this cream and leave at least for 4 hours. Drain and set aside to freeze.
  3. When serving, blow with a torch to brown the top part.

HONEY MOUSSE

  1. Separate the egg whites from the yolks. Put the yolks and the honey in a saucepan and gently heat until it thickens a little.
  2. Whip the cream “à la Chantilly”, and add to the previous mixture cold.
  3. Froth the eggwhites until stiff, and add to the prepared mixture.

PALO CORTADO GEL AND QUINCE

  1. Mash, strain and set aside.

PRESENTATION

In a deep white plate, add Palo Cortado gel to the PDO Ibores cheese torrija, already blown with a torch, and add the DOP Villuercas-Ibores honey mousse on top of it all. Decorate with royal jelly and flowers.