White Chocolate Limburger Urchin Fusion
Indulge in the unique combination of creamy white chocolate and pungent Limburger cheese, perfectly balanced with the delicate flavors of briny sea urchin. This adventurous recipe will surprise your taste buds with a harmonious blend of sweet, savory, and oceanic notes. Dive into this fusion dish that pushes culinary boundaries!
ingredients
- 8 ounces white chocolate, finely chopped
- 4 ounces Limburger cheese, rind removed and crumbled
- 2 ounces fresh sea urchin roe (uni)
- 1 tablespoon unsalted butter
- ¼ cup heavy cream
- 1 tablespoon chopped chives
- Zest of 1 lemon
- Sea salt and freshly ground black pepper, to taste
- Toasted baguette slices, for serving
steps
- 1.
In a double boiler over low heat, melt the white chocolate, stirring continuously until smooth and velvety.
- 2.
Remove the chocolate from heat and gradually fold in the Limburger cheese until fully incorporated.
- 3.
In a separate saucepan, melt the butter over medium-low heat. Add the sea urchin roe and cook gently, stirring occasionally, until just heated through.
- 4.
Slowly incorporate the heavy cream into the sea urchin mixture, stir until well combined.
- 5.
Pour the sea urchin mixture into the white chocolate and Limburger mixture, stirring gently to combine.
- 6.
Add chives, lemon zest, sea salt, and black pepper to the mixture, stirring gently until evenly distributed.
- 7.
Pour the mixture into small ramekins or serving dishes and refrigerate for at least 2 hours, until set.
- 8.
Serve chilled with toasted baguette slices for spreading.
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