TEMPURATED BRIE CHEESE SERVED WITH FRESH FRUIT

Maridaje:

Ingredientes:

For the cheese tempura:

1 large Brie cheese.

½ cup wheat flour.

½ cup Panko (can be made with normal breadcrumbs but the Panko is crunchier).

1 tablespoon finely chopped fresh parsley.

¼ cup cold water from the fridge.

Enough sunflower oil for frying.

1 sheet of baking paper.

3 tablespoons of GUAiNOS Beer Jam.

For the fresh fruit garnish:

2 red apples.

½ tablespoon fine salt.

2 cups of water.

1 bunch of white seedless grapes.

Preparación:

Of Tempura cheese:

In a low bowl, mix the Panko (or breadcrumbs) with the chopped fresh parsley. Set aside.
Cut the Brie cheese in triangles to use it all, or if we prefer in rectangular cubes and keep the leftovers for sandwiches.
Separately, mix the water with the wheat flour. Stir with a fork little by little until you get a smooth cream without lumps. If it is too thick, add a little more water. It must be a fine and slightly dense mixture. Set aside.
To carry out the tempura process, proceed in the following order: pieces of cheese, flour and water mixture, Panko with parsley, baking paper.
Put a piece of cheese on a fork, dip it in the light mixture of flour, take it out and drain it well and coat it in the Panko. Place them on a baking paper sheet.
In a frying pan or low saucepan, heat the oil over high heat. It must be hot.
With the help of frying tongs, place the cheese, without filling the pan too much, leaving space in between. Turn them over and finish browning on the other side.
Place the cheeses on paper towels to absorb the excess oil.

For the fruit garnish:

Mix the 2 cups of water with a tablespoon of salt and stir until the salt is dissolved.
Cut the apples into thin slices without removing the skin. Submerge them in salted water. Set aside in the refrigerator.
Wash the grapes, separating them from the branches. Place them in the refrigerator.

Emplatado

Fill a saucepan with the Beer Jam and place it in the center of a serving platter.
Arrange the tempura Brie triangles around the saucepan, forming a circle around it.
Remove the fruit from the refrigerator and dry it very well with absorbent paper towels.
Place the apples forming another circle around the cheese.
Place the grapes between the apple wedges.
The cheeses can be eaten dipping them in the sauceboat or serving the jam with a spoon on top of each piece of cheese.
The pairing is exquisite, and the fresh fruit garnish is the ideal accompaniment.