Bavarois of Brugge Blomme | Bruges cheese
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Bavarois of Brugge Blomme

4 pers.
90 min
  • 150 g Brugge Blomme
  • 1 dL poultry stock
  • 2 sheets of gelatine
  • 1 dL cream
  • pepper and salt

For the finishing:

  • mint leaves
  • fruit coulis (e.g. raspberry)
  1. Boil the stock.

  2. Add the soaked gelatine sheets.

  3. Pour in a blender and add the Brugge Blomme cheese, which was diced in advance.

  4. Mix and add some salt and pepper.

  5. Leave to harden for 1 hour in the fridge and then mix with whipped cream, season additionally if required and pour into 4 or 6 rings.

  6. Leave to harden some more and remove the rings.

  7. Finish with some fresh fruit, mint and a coulis of e.g. raspberry.