Chop dried figs and bring to a boil with beer, balsamic vinegar
and Sirop de Liège. Mix in the blendcer and sieve. Put it in the
fridge.
Put the ham between two layers of of kitchen paper under a
weight and put them one minute to highest level in microwave.
Cut the Herve cheese into squares or triangles, sprinkle with
sugar and caramelise with the bunsen burner.
On a small dinner plate: place a cheese in the gazpacho and
garnish with crispy ham and a triangle of almond-fig bread. If
you can’t find this in the shop, you can replace it with a slice of
toasted bread.
gazpacho of Liège syrup with Herve cheese
Liege syrup
balsamic vinegar
sugar
almond-fig bread
taste and tradition
the fiery passion
Chop dried figs and bring to a boil with beer,
balsamic vinegar and Sirop de Liège. Mix in the
blendcer and sieve. Put it in the fridge.
Put the ham between two layers of of kitchen
paper under a weight and put them one minute
to highest level in microwave.
Cut the Herve cheese into squares or triangles,
sprinkle with sugar and caramelise with the
bunsen burner.
On a small dinner plate: place a cheese in the
gazpacho and garnish with crispy ham and a
triangle of almond-fig bread. If you can’t find
this in the shop, you can replace it with a slice
of toasted bread.
gazpacho of
Liège syrup with
Herve cheese
Liege syrup
balsamic vinegar
sugar
almond-fig bread
taste and tradition
the fiery passion
