Stuffed Chaumes Parfait with dried fruit and nuts

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lci Urban Bistro in
Washington DC
Olivier Perret
Chaumes
Dessert
4
Ingredients
  • 8 or 10oz of iie de France Chaume
  • 1 Lb dried fruit compote
  • Ingredients for the dried fruit compote
  • ¼ cup Rhubarb jam or other jam of Choice
  • Dried chuffa Nuts = miniature coconuts diced
  • ¼ Cup dried cherries or cranberries diced
  • ¼ cup Raisins
  • ¼ cup Dried Apricot or mango diced
  • ¼ cup roasted macadamia nut or other favorite nuts
  • ¼ Cup dried fig diced
  • ¼ cup dried lavender flowers
  • ½ cup of Honey
  • 2 table spoons of Yuzu Juice or lemon Juice
Instructions
  1. Mixed all the dried fruits and nuts in a bowl and stir to combine
  2. Mix together the honey and lemon and set aside
  3. Using a sharp knife dipped in hot water cut the cheese in half horizontally
  4. Spread the Rhubarb jam on the cut face side first layer of the cheese
  5. Next spread half the cheese with the lavender, mixed fruits and nuts compote and cover with the remaining half of the cheese
  6. Press down firmly. Cover with a plastic wrap and refrigerate for 15 to 20 minutes
  7. Remove plastic wrap set cheese on a cookie sheet and place in a warm oven for 3-4 minutes or grill on top of charcoal grill until just warm but not melted
  8. Cut into serving portions drizzled with honey Yuzu dressing and serve while warm immediately

 

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