Cheese Recipe
Tête de moine, coconut almond financier, kabocha chutney, pepita butter.
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Ingredients
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Cheese
Coconut Almond Financier
Kabocha Chutney
Pepita Butter
Method
Coconut Almond Financier
- 1
Prepare the batter
Preheat your oven to 180°C (350°F). In a bowl, mix almond flour, all-purpose flour, and powdered sugar. In another bowl, whisk egg whites until frothy, then fold into the dry ingredients. Melt butter, cool slightly, and add to the mixture along with desiccated coconut and vanilla extract. Mix until just combined.
- 2
Bake
Spoon the batter into financier molds or a mini muffin tin. Bake for 15-20 minutes or until golden and a toothpick inserted comes out clean. Let cool before removing from molds.
Kabocha Chutney
- 3
Cook the kabocha
Peel and cube the kabocha squash. In a pot, sauté chopped onion and ginger until soft. Add kabocha, apple cider vinegar, brown sugar, cumin, and salt. Cover and simmer until kabocha is tender, about 15-20 minutes.
- 4
Blend the chutney
Allow the mixture to cool slightly, then blend until smooth. Adjust seasoning as needed.
Pepita Butter
- 5
Make the butter
In a food processor, blend the pepitas until they form a paste. While blending, slowly add olive oil until the desired consistency is reached. Season with salt to taste.
Assembly
- 6
Plate the dish
Slice the Tête de moine cheese and arrange on a plate. Accompany with coconut almond financiers, spoonfuls of kabocha chutney, and a dollop of pepita butter. Serve and enjoy!