Like an emulsion fondue - Flower garden
L'Alpage, an emulsion fondue for 8 from Stéphane Buron
250g milk
125g cream
100g Beaufort cheese
100g Tomme de Savoie cheese
2g Agar Agar
1g sugar
2 sheets gelatin
1g potato starch
Garnish: fleur de sel, freshly ground white pepper, daisy flowers, yellow and orange marigolds, borage, pansy.
To make: Cut the beaufort and tomme into small cubes. Heat the milk and cream. Soak the two gelatin sheets in cold water. Mix together the sugar, agar agar and potato starch. Pour the beaufort and tomme into the milk and cream, then add the sugar, agar agar and potato starch mixture. Bring to the boil for three minutes, add the gelatin sheets and blend.
Check the seasoning. Strain through a fine sieve and place in a siphon with 2 gas cartridges. Bring the temperature down to 45°C to stabilize the emulsion. Place in a bowl and decorate with all the flowers. Add fleur de sel and ground pepper.
