Espuma de Maroilles with smoked bacon and onion ashes
Ingredients
Instructions
- ½ Maroilles Fauquet
- 125 g flour
- 60 cl of 35% liquid cream
- 10 cl of milk
- 2 g of agar-agar
- Salt pepper
- 6 white onions
- 4 slices of smoked bacon
- Country bread
For the Maroilles Fauquet foam :
- Heat the liquid cream over low heat in a saucepan with the milk and the cheese previously cut into large pieces.
- Stir regularly until the cheese is well melted.
- Add 2g of agar-agar and heat it for 30 seconds then remove everything from the heat.
- Adjust the seasoning with salt and pepper to taste.
- Mix the mixture then pass it through a sieve.
- Then for the cream into the siphon. Add 2 gas cartridges and shake.
For the onion ashes :
- Preheat the oven to 200°C. Peel the white onions.
- Keep the skins to smoke an ingredient or flavor a broth.
- Cut the onions into 5 mm slices and roast them for 35 minutes.
- Leave to cool and reduce to a coarse powder using a mortar.
- Keep the ashes dry.
For the grilled bacon slices :
- Grill the slices of smoked bacon in a frying pan, in the oven or on a griddle without fat until they are crispy (to give a chips effect).
For dressing:
- Put the Maroilles Fauquet espuma in small verrines and sprinkle over the onion ashes.
Espuma de Maroilles with smoked bacon and onion ashes
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