Potato cigar filled with Spanish apricot bread and cheese fondue

Name: Potato cigar filled with Spanish apricot bread and cheese fondue
Ingredients: 100 g smoked almond; 100 g Oude Gracht cheese biscuits; 150 g apricot bread; 4 g smoked piment; plastic tube; vegetable skin of potato; 200 g Crème fraîche; 250 g cheese fondue; Salt; Pepper

Cigar made from crispy potato and filled with apricot bread, smoked allspice, and cheese fondue.This cigar is made from crispy potato and filled with apricot bread, smoked allspice, and cheese fondue. Served with smoked almond ash and cheese cookies from Utrecht. Delicious in combination with Godet Cognac Gastronome Bio (6333630).

Ingredients

150gapricot bread

4gsmoked piment

200gCrème fraîche

250gcheese fondue

Salt

Pepper

100gsmoked almond

100gOude Gracht cheese biscuits

plastic tube

vegetable skin of potato

Preparation

Finely chop the apricot bread with a knife.
Mix the apricot bread with the cheese mixture in a food processor.
Add allspice.
When the mixture is well combined, mix it with the crème fraîche.
Season everything with salt and pepper.

Mix the almond with the cheese biscuits and grind finely in the food processor.

Heat the fryer to 180°C.
Cut the sheet to the size of the cigar.
Fry the sheet for a few seconds and wrap it around the tube.
Carefully remove the shell from the tube and let it cool.

Place the mixture in a piping bag.
Fill the cigar and dip it in the ash.
TIP: You can make a cigar band by cutting the vegetable sheets into small strips and briefly frying them