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Feta (PDO) and Sake Lees Mousse With a Scent of plum
Feta cheese from Greece, which has a strong and unique flavour, and dried plums are combined with creamy whipped cream from Belgium to create a refreshing dessert. Crunchy crumble made with ground almond from Spain and flour from France is the final topping.
Ingredients (10 servings)
Feta Cheese and Sake Lees Mousse
- Feta/Organic (PDO) (Greece) 100g for mousse
- Feta/Organic (PDO) (Greece) 100g for dicing
- Whipped Dairy Cream (Belgium) 35g
- Comb Honey/ Organic (Hungary) 30g
- Sake Lees 45g
- Water (hot water) 45ml
- Gelatin 4.5g
- Milk 75ml
- Plum wine 15ml
Lemon juice 6ml
Umeboshi (salt pickled plum) Jelly
- Salt pickled plum 4 pieces
- Water 160ml
- Granulated sugar 40g
Gelatin 4g
Crumble (For 50 people)
- Unsalted butter/ Organic (Belgium) 30g
- Cake flour (France) 30g
- Almond meal (Spain) 30g
- Granulated sugar 30g
- Plum honey sauce 5ml
Instructions
Prep time
15 min
Cook time
15 min
Total time
30
min
Serves
8 - 12
Step 1
Directions for Feta Cheese and Sake Lees Mousse
- Mix sake lees and honey in hot water and strain.
- Feta cheese for mousse is also strained and combined with Step 1
- Boil the milk, add the gelatin that has been rehydrated with water, combine with Step 2, and add whipped cream, lemon juice, and plum wine and mix.
- Cut feta cheese, dicing into 5 mm squares and pour into a mold with Step 3.
Step 2
Directions for Umeboshi (salted pickled plum) Jelly
- Put water, granulated sugar, and salt pickled plums in a pan and boil.
- When the scent of plums comes out, add gelatin that has been rehydrated with water and pour it on the surface of the above mousse.
Step 3
Directions for Crumble
- Sift all the flour together.
- Quickly combine with cold diced butte
- Bake in an oven at 160 ℃ for 15 minutes.
Serve on a plate and decorate with crumble, plum honey sauce, and perilla bud (if desired/ not included in ingredients).
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