Friday, April 13, 2012

Potato Chips with Brie Cream and Vanilla Olive Oil

300 grams ripe, creamy Brie
100 grams milk
3 grams agar
2 cups olive or grapeseed oil
1 vanilla bean
potato Chips (Pringels brand, preferred)
ground coffee

Preparing the cream of brie:
Remove the rind from the Brie and cut into small cubes. Place the Brie cubes in a cup. Mix the milk with the agar and bring to a boil. Pour over the Brie and mix until smooth. Pour this mixture onto a plate and let gel. Cut into pieces and blend again until a fine cream is obtained. Put the cream in a piping bag

* * * * *

Preparing the vanilla oil:
Cut the vanilla bean in half. Scrape the seeds out and put it together with the bean in the oil. Let the vanilla oil marinate for 1 day.

* * * * *

Pipe some cream of Brie in the middle of a potato chip. Shake the vanilla oil before use. Place 3 drops of vanilla oil on top of the cream and sprinkle with a pinch of ground coffee.

Serve with a dry, fruity, lightly spiced beer, full and creamy beer, like Leffe Blonde (delicate and light, malty aroma and a subtle, sweet finish)


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