Tête de Moine
Recipe courtesy of Christopher Robertson, Executive Chef, Carillon Miami Wellness Resort (Miami Beach, Fla.)
Ingredients
- Required equipment:
- girolle - (aka cheese curler)
- sauce pot - 3 qt. (for wet nuts)
- small kitchen spoon - 1 ea.
- tweezers - (The more gently the cheese is handled, the better!)
- Ingredients for wet nuts:
- maple syrup - .5 qt.
- Madagascar vanilla bean extract - 1 Tbsp.
- Brugal 1888 - 2 ozs. (flamed)
- water - .5 cup
- walnut halves - .75 qt.
- kosher salt - 1 tsp.
- Ingredients for service:
- Tête de Moine - 6 florets
- walnut halves - 6 ea.
- syrup from walnut halves - 1 tsp.
- gooseberries - 3 ea.
- picked thyme - for garnish
Instructions
- In a 3-quart sauce pot, flame rum.
- Add maple, vanilla, water and salt.
- Bring to a simmer and drop to low heat.
- Whisk gently until salt is dissolved and add walnuts.
- Cook gently until walnuts are tender, but not too soft, around 10 minutes maximum.
- Cool and store walnuts submerged in liquid.
