Ingredients:
- A bunch of coriander
- 3 garlic cloves
- 4 g cumin
- 300 ml olive oil
- Salt
Moreover
- 500 ml cream
- 200 g semi-cured cheese from the area
- 1 sheet gelatine
- 300 ml honey
- 200 ml water
- 3 g agar
Preparation:
For the coriander sorbet, crush all the ingredients and freeze.
In addition, cook the cheese with the cream and add the gelatine previously hydrated. Keep it refrigerated for about twelve hours and assemble. Heat the honey with the water and add the agar. Let it boil a minute to integrate. Pass a piece of cheese through a non-stick hot pan and make thin slices of crispy cheese.
For the presentation, place the cream cheese on the base of a plate. When the honey jelly is cold but liquid, cover the top with coriander sorbet and a slice of crunchy cheese.