Hazelnut Shortbread with Blue Cheese Cream and Candied Apricot (a cheese course) | RICARDO

Ingredients

• 3/4 cup (180 ml) whole hazelnuts
• 1 cup (250 ml) flour
• 1/2 teaspoon (2.5 ml) fleur de sel
• 1/2 cup (125 ml) unsalted butter, softened
• 3 tablespoons (45 ml) sugar
• 1 egg yolk
• 1/4 cup (60 ml) 35% whipping cream
• 3 oz (90 g) Rassembleu cheese or other blue cheese, at room temperature
• 3 tablespoons (45 ml) unsalted butter, softened
• 1/2 cup (125 ml) dried apricots
• 1/4 cup (60 ml) water
• 1 teaspoon (5 ml) honey
• 1/2 cup (125 ml) port wine
• 2 teaspoons (10 ml) sugar