Flor de Guía cheese 'crémeux'
Heat the cream with the Flor de Guía cheese in a Thermomix until they are completely blended. Add the gelatin after first soaking it in cold water. Refrigerate the mixture for about 12 hours, then beat as if beating cream.
Rosemary honey veil
Reduce the rosemary honey over medium heat until it begins to foam. Remove and add water to reach 650 g / 1 lb 7 oz. Add the gelatin after first soaking it in cold water. Pour onto shallow flat molds to form strong, thin veils (one per person).
Serve the cheese crémeux onto four dishes and top with the rosemary honey veil. Decorate with the micro-basil leaves, diced apple, fleur de sel and spice bread.
Chef's Remark:
"PDO Flor de Guía cheese (from Grand Canary Island, Spain Gourmetour No. 74) is undoubtedly one of the most prestigious of Canary cheeses. Made from raw sheeps’, cows’ and goats’ milk, and using plant rennet, its slight bitterness contrasts well with the rosemary honey, spice and apple. This crémeux is a very versatile dish that can be served as a dessert, a pre-dessert or even a starter."
Preparation by: Pedro Rodríguez Dios
Contiempo Baboso Negro Tinto de postre 2008 (DO Valle del Güímar), by Bodegas Arca de Vitis. This purplish-red wine is persistent in the mouth, fruity and balanced, so it marries very well with cheese, especially with aged and semi-aged cheese, and with a wide range of spices.
