Gorgonzola and cranberry jelly phyllo cigar, black berry gel and micro herbs
Ingredients
Gorgonzola and cranberry jelly phyllo cigar
- 1 sheet Phyllo pastry , cut into ⅓
- 10 ml Butter, melted
- 20 g Gorzonzola cheese
- 10 ml Cranberry jelly
- 1 sprig Thyme
- Seasoning
Blackberry Gel
- 50 g Frozen blackberries
- 5 ml Lemon juice
- 10 g Sugar
- 1 g Agar agar
Instructions
Phyllo Cigar
- Preheat the oven to 180’C
- Take out 1 sheet of phyllo pastry and allow to defrost and soften.
- Cut the phyllo pastry sheet into thirds.
- Brush the cut phyllo pastry with the melted butter across the entire surface.
- Starting from one end, place the gorgonzola down widthways.
- Place the thyme sprig on top and drizzle the cranberry jelly on top.
- Gently roll the pastry, rolling up the cheese to make a cigar.
- Brush with additional butter and place onto a baking tray.
- Place it into the oven and bake for 8-12 minutes until golden brown and crispy.
Blackberry Gel
- In a pot, combine the berries, lemon juice and sugar together and allow to come to the boil.
- Remove from the heat and blend until smooth.
- Place the smooth puree back into the pot over a medium heat and add the agar agar.
- Allow the mixture to come to a boil before removing it from the heat, placing it into a container and into the fridge to chill and set. Leave the mixture in the fridge overnight to set.
- Once set, place the firm mixture into a blender and blend until smooth.
- Place the gel into a piping bag and set aside.
Assembly
- Place the warm phyllo baked cigar onto the small serving place.
- Pipe a few dollops of the blackberry gel on top and garnish with edible flowers and micro herbs.
- Serve and enjoy.