Crunchy cheese textures with Fino

Pair with Fino

The intention was that various aperitifs could be eaten at the same time in just one dish, specifically salted meat, pickles and nuts, allof which I believe marry very well with the nuanced lightness of a good Fino Sherry, which further enhances the flavour of the dish. I think the mix of ingredients along with the wine crisp gives a real explosión of flavour on the palate. It is about eating various aperitifs with Fino in one mouthful. I hope you enjoy it !!!

Ingredients

150 gr 
goat´s cheese
10  
crushed fried almonds
150 gr 
cured cheese
100 gr 
minced or finely chopped mojama
onion in vinegar
175 gr 
cream cheese (spreadable)
40 ml 
Fino
2 sheets 
gelatine
100 ml 
whipping cream
40 gr  
sugar
95 ml 
Fino
25 gr 
butter
50 gr 
sugar
25 gr 
flour

Directions

Traditional method

Start by making little balls with the goat´s cheese and coat them with the mojama. Cut the cured cheese into small cubes. Lay aside.

Quenelle of Fino Sherry

Steep the gelatine in cold wáter for a couple of minutes.

Put a pan on the heat and add the cream and the sugar till it is hot without allowing it to boil. Remove from the heat and add the gelatine, stirring continuously till it is well integrated.

Next add the Fino Sherry and the cream cheese stirring well till the mix is well blended. Pour the mix into quenelle moulds and chill in the fridge for at least two hours.

Sherry wine crisp

Pour the Fino into a pan and boil it for a couple of minutes to reduce it, then allow to cool.

Using a blender, mix the Fino, butter, sugar and flour until all the ingredients are integrated.

Spread the cream made beforehand onto a sheet of baking paper and bake in the oven at 180 degrees for 15 minutes, then remove and allow to cool.

Plating up

Onto the centre of the plate sprinkle the crushed almond and two spoonfuls of mojama and place the quenelles around this, placing on top of them the chopped onion in vinegar. Place the little mojama coated goat´s cheese balls around them, the Fino Sherry crisp and the Little chunks of cured cheese.

Thermomix method

Start by making little balls with the goat´s cheese and coat them with the mojama. Cut the cured cheese into small cubes. Lay aside.

Quenelle of Fino Sherry

Steep the gelatine in cold wáter for a couple of minutes.

Put the cream, gelatine and sugar into the Thermomix beaker for 3 minutes at 80 degrees and at speed 1. Then add the cream cheese and the Fino for 15 seconds at speed 5.

Pour the mix into quenelle moulds and chill in the fridge for at least two hours.

Sherry wine crisp

Put the Fino into the Thermomix beaker for 2 minutes at 90 degrees at speed 1. Next add the butter, flour and sugar for 15 seconds at speed 4.

Spread the cream made beforehand onto a sheet of baking paper and bake in the oven at 180 degrees for 15 minutes, then remove and allow to cool.

Plating up

Onto the centre of the plate sprinkle the crushed almond and two spoonfuls of mojama and place the quenelles around this, placing on top of them the chopped onion in vinegar. Place the little mojama coated goat´s cheese balls around them, the Fino Sherry crisp and the little chunks of cured cheese.

Rico Marco , La Cocina de Consu Spain Visit Website
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serving and consuming

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

 

Fino fast facts

Always serve chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Rico Marco , La Cocina de Consu Spain Visit Website
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