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- Technique
- Dressings
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Conservation technique
- Atmosfera aldatuan ontziratzea
- Refrigeration
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Origen de la leche
- Sheep`s milk
- Organik cow's milk
- Cow milk
- Organic goat milk
- Goat milk
Type of milk
- Semi-skimmed
- Whole
Denominación
- D.O.P Idiazabal
- D.O.P Santo André
- D.O.P West country Farmhouse Cheddar
- D.O.P Brie de meaux
- D.O.P Comté
- D.O.P Gorgonzola
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- D.O.P Queso de Nata de Cantabria
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Texture
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- Moldy interior
Coagulación
- Acid
- Enzymatic with vegetable rennet
- Lactic
- Mixed
- Enzymatic with animal rennet
Curación
- Viejo (peso >1´5kg) 180 días
- Viejo (peso <1´5kg) 100 días
- Añejo (peso >1´5 kg) 270 días
- Semi-cured (weight<1´5 kg) 20 days
- Semi-cured (weight>1´5 kg) 35 days
- Tender <7 days
- Cured (weight >1´5kg) 105 days
- Cured (weight<1´5kg) 45 days
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Food pairing
- Sandwich
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Tratamiento de la leche
- Pasteurized
- Raw
- Termized
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Cincho de oro "Cheese Awards 2016"
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador quesos de pasta prensada de oveja
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
Fat percentage
- Semi-skimmed: 10≤ MG <25%
- Fatty: 45≤ MG <60%
- Skimmed: 10% < MG
- Extra-fatty: MG ≥60%
Production site
- Belgium
- France
- Spain
- Sweden
- Swiss
- Norway
- Austria
- Netherlands
- Italy
- United Kingdom
- Portugal
Seasonal recipes
- January
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Trufle pie

Ingredients
Elaboration
Nutritional information

60 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Basic plain sponge cake 0.5 ud

Basic syrup 0.05 l

Chocolate truffle 0.2 l

Chocolate coating 0.125 kg

Almond praline 0.025 kg

Raspberry coulis 0.05 l

Ingredients for Basic plain sponge cake (0.5 ud) See Recipe

Eggs 2.5 ud

Sugar 0.075 kg

Plain flour 0.075 kg

Ingredients for Basic syrup (0.05 l) See Recipe

Sugar 0.025 kg

Water 0.025 l

Ingredients for Chocolate truffle (0.2 l) See Recipe

Cream 0.16 l

Sugar 0.024 kg

Dark chocolate coating 0.024 kg

Ingredients for Chocolate coating (0.125 kg) See Recipe

Cream 0.05 l

Creamed margarine 0.025 kg

Dark chocolate coating 0.1 kg

Ingredients for Raspberry coulis (0.05 l) See Recipe

Water 0.025 l

Confruti raspberry 0.025 kg

Elaboration

For this recipe, the following elaborations are needed:

SETTING-UP

Cut the sponge cake into three slices of the same thickness.
Soak a slice with basic syrup, and spread out a layer of chocolate truffle of 1 cm thickness.
Repeat the previous step until you use all the slices. Then, soak with basic syrup.
Cover with the chocolate coating.
Decorate it with a scoop of chocolate truffle and almond praline.
Plate up with raspberry coulis.

Nutritional information (1 portion)

Energy

564.54

kcal

Carbohydrates

55.44

Proteins

8.39

Lipids

33.21

Fiber 3.25 g

Saturates 17.22 g