Summary

Ingredients

• 200 g cheese (Roquefort)
• 4 sheets gelatin, white
• 250 g quark, 20%
• 2 tablespoon walnuts, chopped
• 2 pear (s), ripe
• 50 g walnuts, halved
• 100 ml port wine
• 2 tablespoon lemon juice
• 2 shallot (s)
• sugar
• salt

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Instructions

1. Soak the gelatine in cold water. Mash the Roquefort with a fork and stir together with the quark until smooth. Fold in the chopped walnuts and fold in the gelatin. Leave to set in the refrigerator for a good 2 hours.
2. For the port pears:
3. Peel and finely dice shallots, reduce to half with the port wine. Sieve and season with salt and sugar. Wash the pears well and remove the core with an apple cutter. Cut into fine strips and drizzle with lemon juice. Spread the pear slices on the plates in a fan shape and drizzle with the port wine sauce. Cut out the Roquefort mousse with 2 tablespoons of cams and place 1 - 2 cams on each of the pears. Sprinkle with the walnuts.