Cornetto of Fourme d'Ambert

Name: Cornetto of Fourme d'Ambert
Ingredients: Brick pastry; Soft butter; 2 g Soaked leaf gelatin; Aluminum foil; plastic cream horn pen; 100 g Fourme d'Ambert; red wine & plum sorbet; fig confit; 160 g Milk; 120 g semi-whipped cream

This recipe is featured in the livestream ‘Tips & tricks from the HANOS kitchen’ with Garry de Boer from May 22, 2020.

You can watch this and more livestreams on the HANOS livestream page.

Ingredients

Brick pastry

Soft butter

Aluminum foil

plastic cream horn pen

2gSoaked leaf gelatin

100gFourme d'Ambert

160gMilk

120gsemi-whipped cream

red wine & plum sorbet

fig confit

Preparation

Cut the brick pastry into quarters.
Cover the cream horn mold with aluminum foil.
Brush the pastry with butter.
Roll the pastry tightly around the mold and bake at 180°C.

Warm the milk and dissolve the Fourme d'Ambert in it.
Add the gelatin and let it dissolve.
Let the mixture cool until it is "hanging."
Fold the semi-whipped cream into the mousse and store it in the fridge until use.