Honey and Fromage Blanc Mousse, Glazed Grapes, Olive Oil and Sea Salt

Honey and Fromage Blanc Mousse, Glazed Grapes, Olive Oil and Sea Salt - Recipe Finder

Honey and Fromage Blanc Mousse, Glazed Grapes, Olive Oil and Sea Salt

Info

Course:
Appetizer
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 6, Episode 13, Quickfire Challenge

Yield

6-8 Servings

Ingredients

4 yolks
4 ounces honey
2 ounces fromage blanc
1 ounce crème fraiche
1 ounce heavy cream
1 cup black seedless grapes (or any grapes you like)
1 cup Chardonnay wine
1/2 cup sugar
2 tablespoons butter
Thyme (garnish)
Extra Virgin Olive Oil (garnish)
Sea salt (garnish)

Directions

Cook yolks and honey in a double broiler and whisk like crazy until a solid ribbon forms. Then remove from heat and let cool to room temperature.

Once at room temperature, mix in the fromage blanc, crème fraiche and cream.

Season with salt to taste and pour into bowls. Place in freezer for 20 to 30 minutes.

Bring a pot of water to a boil. Score the grapes and dump into boiling water. Remove after 1 minute. Have an ice bath ready and quickly transfer grapes from pot to ice bath. Carefully remove all the skin from the grapes and cut in half lengthwise.

Bring chardonnay and sugar to boil and reduce until mixture has thickened into syrup. Reserve this chardonnay syrup and add to sauté pan with butter and skinned grapes. Cook until grapes are evenly coated and sauce is bubbling.

To plate

Remove fromage blanc mousse from freezer. Top each bowl with 4-5 halves of grapes. Pick fresh thyme leaves and sprinkle over grapes. Drizzle good quality extra virgin olive oil over dish and finish with a sprinkling of sea salt.