Blue Cheese with Onions and Blueberry Sauce
Baking and Desserts • French
Description
In this recipe, you can use Gorgonzola instead of Roquefort.
Ingredients
- Shallot 8 heads
- Roquefort cheese 5 oz
- Spanish onions 2 heads
- Balsamic Vinegar 5 fl oz
- Frozen Raspberries 20 oz
- Buckwheat Groats 2 spoons
- Sugar 0 oz
- Grapeseed Oil 5 fl oz
- Parsley 0 oz
- Butter 0 oz
- Thyme 4 stalks
- Salt to taste
Step-by-Step Guide
Step 1
Blend 200 grams of blueberries and strain through a sieve. Peel the shallot and blanch it in salted water for two minutes. Then transfer it to a saucepan, add the blueberry juice, 80 ml of balsamic vinegar, honey, and thyme. Bring to a boil, then transfer to a bowl, cover with plastic wrap, and place in the refrigerator for three days to allow the shallots to marinate thoroughly.
Step 2
Before serving, cut the white onion in half, separate it into petals, and toss it into salted boiling water for two minutes.
Step 3
In a saucepan, combine 300 grams of blueberries, a pinch of salt, sugar, and 20 ml of balsamic vinegar, and simmer over the lowest heat for ten to fifteen minutes. Strain the sauce through a fine sieve; if it is not thick enough, reduce it further.
Step 4
Melt the butter and heat the pickled shallots and white onions in it.
Step 5
Blend the parsley with grapeseed oil until smooth.
Step 6
Place a piece of cheese and some onion on each plate, pour the blueberry sauce over them, and drizzle the remaining space with green oil.
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