TOAST RO­QUE­FORT & RUBY

Hospitality News Middle East - - PRODUCT ZONE -

In­gre­di­ents

• 400g toast bread • 100g Calle­baut - Finest Bel­gian Ruby­choco­late - RB1 • 500g Ro­que­fort cheese

Prepa­ra­tion

Cut out round shapes of 4cm di­am­e­ter. Toast in hot pan. Crys­tal­lize. Layer at 2mm thick. Cut out round shapes of 4cm di­am­e­ter. Leave to set in fridge at 12°C. Cut out round shapes of 3 cm di­am­e­ter. Leave to rest in fridge at 4°C. Once choco­late is set, re­serve discs at room tem­per­a­ture. Rasp some on top of toast.

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