Aged comté cheese royales
Aged comté cheese royales
Starter Preparation 180 minutes
Service 4 people
Difficulty 6/10
Ingredients
- 14cl single cream
- 65g comté aged 24 months
- 1 egg yolk
- 1 whole egg
- 1 gelatin leaf
- Thin buckwheat pancakes
Preparation
- Preheat the oven to 180 C/350 F/gas 4.
- With a pastry cutter, make buckwheat pancake circles (ideally the diameter of your silicone baking moulds).
- Place between two pieces of baking paper on an oven dish and bake for 15 mins.
- The pancake circles are ready when crisp.
- Soak the gelatin leaf in cold water for 5 mins and drain. Grate the cheese.
- Heat the cream and add the gelatine. Add the grated cheese, the egg and the egg yolk. Mix well.
- Pour the mixture into greased silicone moulds. Bake at 100 C/210 F/gas ¼ for 20 mins.
- Remove the comté royales from the moulds and refrigerate for at least 2 hours before serving them on the buckwheat pancake crisps.