For TGRWT #18 hosted by Aidan Brooks I decided to use puff pastry dough and laminate some Norwegian blue cheese, “Norzola” (made to mimic Gorgonzola) between two layers and roll them out. To accompany this I made a plum reduction with my two favorite spices, star anis and ginger. I should also mention that I tried the very simplest combination of plum and gorgonzola as well: a simple slice of bread with some Gorgonzola and a thick slice of a blue plum. This was very delicious – and takes absolutely no time to prepare.
Spread room tempered blue cheese on puff pastry dough and cover with a second sheet. Roll out until doubled in size (at least). Bake at 200 °C until golden brown.
200 g plums (I used red and green), stoned
100 g orange juice
35 g sugar
1/3 star anis (whole)
ginger to taste
Simmer for about 1 hour. Remove the star anis and purrée. Reduce further until desired consistency.
Serving: apply a generous spoon of plum reduction, sprinkle with finely chopped walnuts and place Norzola puff on top.
The few blue/purple plums take the final color a long way!
Verdict: This one was yummy! My wife (who’s not very fond of blue cheese) approved and helped herself with a second serving It’s both sweet, sour, creamy, airy, crunchy – and it’s even got tannins (plum skins + walnuts).
flavor pairing, molecular gastronomy, recipe, TGRWT