Grandpa dessert
Ingredients
- Fresh cheese from Burgos
- Dried walnuts, or freshly peeled ones if it is the Seaton
- Honey
- Crisped cheese with rum-soaked figs
Ingredients for the cheese crisp
- Semi-cured sheep’s cheese (slightly soft in texture)
- Soft figs macerated in dark rum and sugar
- Fresh peeled walnuts
- 60g of carrerilla (also known as senderuela) mushrooms
- 1 tablespoon of honey
- 1 tablespoon of dark rum
Category
burgosElaboration:
Cut the cheese into 1cm thick slices, place the walnuts on top and then (a little) honey.
Serve it with honey in a separate container in case anyone wants to add more.
Cheese crisp with rum-soaked figs
Melt the cheese on the grill to form circles of toasted cheese.
Heat the macerated figs as if making a marmalade (with the option to leave in chunks or completely blended, whichever you prefer).
Fry the mushrooms in olive oil and add rum and honey, allowing the sauce to reduce. Leave to cool down.
Place one layer on the dish, and on top of it position a slice of warm cheese, the figs (diced or as a marmalade), and then chopped fresh walnut and repeat again.
Decorate with the mushrooms and chopped fresh walnuts.