Bettelmatt Flan with Mustard Pear Sauce and Blueberry Salsa
Category: Appetizers
Serves: 8
This refined and flavorful appetizer features a delicate Bettelmatt cheese flan, paired with a tangy mustard pear sauce and complemented by a blueberry salsa. The richness of the cheese is balanced by the sweet and sour notes from the fruit-based sauces, making for a unique and enticing dish perfect for any gathering.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bettelmatt cheese (cut into cubes) | 180g |
| Fresh cream (liquid) | 400g |
| Egg yolks | 3 |
| Whole eggs | 3 |
| Pears | 90g |
| Fresh cream (liquid) | 70g |
| Butter | 70g |
| Blueberries | 200g |
| Onions | 50g |
| Sugar | 50g |
| Water | 50g |
| Fine salt | 4g |
| Ground cloves | 2g |
| Ground cinnamon | 2g |
| Pimiento | 2g |
| Black pepper | 2g |
| Apple cider vinegar | 50g |
| Blueberries (fresh) | 40g |
| Celeriac (celery root) | 50g |
| Green peppercorns | 2g |
Instructions:
Step 1: Prepare the Mustard Pear Sauce
Begin by preparing the mustard pear sauce. Drain the pears, reserving the liquid, and cut them into six pieces. Measure 100g of the pear syrup and pour it into a saucepan. Add the fresh cream and stir until the mixture is smooth and well-combined. Let this mixture rest at room temperature while you move on to the next steps.
Step 2: Make the Blueberry Salsa
Thinly slice the onions and place them in a small saucepan along with the blueberries and water. Cook over medium heat for 5-8 minutes, or until the blueberries break down. Add the sugar, salt, ground cloves, cinnamon, pimiento, and black pepper, stirring well. Then, pour in the apple cider vinegar. Once everything is combined, strain the mixture and set the blueberry salsa aside.
Step 3: Prepare the Bettelmatt Flan
Peel the rind off the Bettelmatt cheese and cut it into small 120g cubes. Place the cubes in the bowl of a mixer and add the whole eggs and egg yolks. Blend the mixture using an immersion blender until fully emulsified and smooth.
Step 4: Baking the Flan
Butter 8 individual flan molds (approximately 7 cm in diameter) and fill each mold with the cheese mixture, leaving about 1 cm from the top. Preheat your oven to 145Β°C (290Β°F) and bake the flans in a static oven for 40 minutes, or until set. Keep an eye on them toward the end of the baking time.
Step 5: Prepare the Celeriac Garnish
While the flans bake, slice the celeriac into thin rounds. Set aside.
Step 6: Finish and Serve
Once the flans are baked and set, carefully remove them from the molds. Using a kitchen torch, lightly flame the top of each flan for a delicate golden finish.
To serve, place a circle of the mustard pear sauce on each plate. Place the flan in the center and top it with pear slices and thin rounds of celeriac. Finish the dish by spooning over the blueberry salsa and garnishing with fresh blueberries.
Tips:
- If you don’t have a kitchen torch, you can skip the flaming step, but the texture and presentation may differ slightly.
- Make sure to allow the flans to rest for a few minutes before unmolding to avoid breaking them.
- The mustard pear sauce can be made ahead and refrigerated; just reheat before serving.
This dish showcases the richness of Bettelmatt cheese, the sweet and tangy contrast of pear and mustard, and the vibrant freshness of blueberries. Itβs an elegant way to start any meal and is sure to impress your guests.
