Ingredients
For 10 servings
For the port cream
250g
QimiQ Classic, unchilled
200ml
Olive oil
2
Red onion(s), finely sliced
2tbsp
Sugar
Rosemary, optional
250ml
Port
50g
Dijon mustard
20ml
White balsamic vinegar
20ml
Lemon juice
Salt and pepper
For the pralines
250g
QimiQ Classic, unchilled
600g
Feta cheese
200g
Fresh goat cheese
1
Garlic clove(s)
50g
Poppy seeds, ground
Lemon juice
Salt and pepper
Poppy seeds, to coat
For the puff pastries
1package
Puff pastry
Egg(s), to brush
Preparation
Preheat the oven to 180 °C (convection oven).
- For the port cream: sauté the onions in half of the olive oil. Add the sugar and allow to caramelize. Add the rosemary and douse with the port. Reduce to half and remove from the heat.
- Whisk the unchilled QimiQ Classic smooth and slowly whisk in the remaining olive oil. Add the onion mixture and the remaining ingredients and mix well. Allow to cool.
- For the pralines: whisk the unchilled QimiQ Classic smooth. Add the feta cheese, goat cream cheese and poppy seeds and mix well. Season to taste.
- Form the mixture into equal sized balls and coat with the poppy seeds. Allow to chill well.
For the puff pastries: cut the puff pastry into 10 equal sized strips (approx. 10 x 4 cm) and brush with the egg. Bake in a preheated oven for approx. 10 minutes.
- Serve the goat cream cheese and poppy seed pralines with the port cream and puff pastries.
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