Smoked chaource with blackcurrants by Laurent Mariotte

Ingredients

For 6 servings

• •1 1 PDO chaource not too refined
• •4 4 branches of blackcurrant
• •300 g 300 g of grated blackcurrant
• •2 2 red onions
• •50 cl 50 cl of refined red wine vinegar
• •10 cl 10 cl of blackcurrant cream
• •1 c. à soupe 1 tablespoons of honey of flowers
• •30 g 30 g butter
• •fine grey salt
• •mill pepper

Method

1. 1.Preheat the barbecue to high heat.
2. 2.Take a tablespoon of blackcurrant berries. Peel and cut the red onions into cubes. Melt the butter in a pan and add the onions. Salt and add the honey.
3. 3.Let it blow for 5 minutes. Add the remaining blackcurrant berries; Mix and deglaze with the wine vinegar and pour the curd cream. Let mix 15 minutes over low heat.
4. 4.Remove the top crust of the chaource and sting it with reserved blackcurrant berries. Pepper and slip the cheese into the gratin pan. Raise the barbecue hood and slide the cheese onto the grill. Close and count 10 minutes of cooking.
5. 5.Lift the hood again; Move the mould with the cheese, remove a grill and throw the cassissier rallies on the flame. Immediately close the hood and let infuse 10 minutes.