Roquefort with apple and mustard

Roquefort with apple and mustard

By
From
Marque
Serves
10
Photographer
Stuart Scott

Carles Roquefort remains one of a very few handmade cheeses in an appellation dominated by factory cooperatives. It is quite different to these cheeses as it is unique in being hand ladled and still made with a rye bread inoculation rather than a mould powder like that injected into the factory cheeses.

Ingredients

Method

  1. Begin this recipe one day in advance. Whisk 600 grams caster sugar and 15 grams apple pectin powder together in a heavy-based saucepan, then add 550 millilitres unsweetened apple juice and heat to 107°C. Dissolve 4 grams tartaric acid in a little hot water and add to the pan. Heat the mixture to 112°C then skim. Pour into a 20 × 30 centimetre tray lined with plastic wrap to a depth of 5 millimetres and set in the refrigerator – this will take about 2 hours.
  2. Place 100 grams yellow mustard seeds in a small saucepan with 1 litre water and cook for 1 hour over a low heat. Strain off the water, add fresh water and cook for a further hour. Strain and rinse well. Dry the mustard seeds on dehydrator trays in a food dehydrator at 50°C for 12 hours, or until completely dried. Remove from the trays and break up into individual seeds. Fill a saucepan with oil and heat to 210°C; deep-fry the seeds so they puff up. Remove from the oil and drain on kitchen towel.
  3. Cut half a wheel (500 grams) of Carles Roquefort into even quarters following the radius. Cut each wedge into 5 millimetre slices. Cut the apple jelly into pieces the same shape as the cheese.
  4. To serve, place a slice of cheese on each serving plate, then top with a piece of jelly. Garnish with puffed mustard seeds and some finely chopped candied kombu.
Tags:
Marque
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