Cuchaule AOP with Gruyère Double Cream Bavarois and Vin Cuit Jelly | Terroir Fribourg
Preparation Gruyère Double Cream Bavarois Soak the gelatin sheets in cold water. Heat the milk and Gruyère double cream over medium heat. Whisk the egg yolks an
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Ingredients
- 125 g Gruyère double cream
- 125 g milk
- 3 egg yolks
- 62 g sugar
- 1 vanilla bean
- 2 egg whites
- 45 g sugar
- 300 g whipped cream
- 6 gelatin sheets
- 1 dl vin cuit (reduced pear must)
- ½ dl white wine
- 2 gelatin sheets
- 1 large Cuchaule AOP
- 10 Poire à Botzi AOP
- 10 small meringues
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