Fried cubes of cream cheese and Gruyère

We got to the third and final recipe I devised on street food and Swiss cheeses’ Cheese launched by Switzerland in cooperation with the blog peppers and potatoes. I wanted to make a dish with cheese covered both of the challenge, sbrinz and gruyère. I wanted to do something special and I opted for savory custard flavoured cubes with chives: are breaded and fried in breadcrumbs and Sesame, so very crispy on the outside, but inside the cream is soft and, If eaten just fried, almost liquid. They should be eaten in one bite and one leads to another, Believe me.

Ingredients for about 24 cubes of fried cream:

for cream

  • 500 ml whole milk
  • 125 ml cream
  • 50 grams of butter
  • 50 grams of corn starch
  • 4 egg yolks
  • 75 grams of grated cheese
  • 75 grams of grated gruyère
  • salt and pepper
  • nutmeg as required
  • chopped chives just enough

for the Breading

  • enough flour
  • breadcrumbs as required
  • 2 whole eggs
  • salt to taste
  • 30 grams of sesame seeds
  • peanut oil for frying as required

Prepare the savory custard: put the milk in a saucepan and bring to a boil. Meanwhile, Whisk the egg yolks with the cream, starch and cheese until the mixture is smooth and no lumps. When the milk is hot, pour slowly the compound always beating with a whisk. Season with salt and pepper and add the nutmeg and cook over low heat, stirring constantly until the cream won't thicken up. At this point, turn off the heat and add the cream the egg yolks, blinking quickly with the whip, to mix the whole thing. Combine the chopped chives and pour the mixture into silicone molds in the shape of a square or round, or even into molds for ice. Store in freezer for at least 2 hours.

When the cream be frozen, remove from freezer and toss: put the flour on a plate, the breadcrumbs with Sesame and beaten egg lightly salted. Pass each cube of cream in flour, then in beaten egg and finally in breadcrumbs (with care). Fry the cubes immediately (before it thaws) in abundant oil seeds and serve immediately. They are also excellent cold, but the cream is no longer liquid but denser.

THE PAIRING: We suggest a sparkling view of the fattiness of the dish. Therefore, with frying and cream cheese together we match the Kerner Brut, sparkling wines produced by Carpenè-Malvolti, with grapes Kerner, Nate from a cross of Riesling and grapes Slave, typical variety of the Dolomites. Is’ a wine with complex aromas ranging from jasmine flowers to peach, until the balsamic; the flavor is decisive, hot with a good aromatic persistence in the final.

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8 comments

Viviana "ilsolleticonelcuore" October 25, 2013 at 16:55

I returned it hungry! That goodness! Vist!

Reply
Sicilians creative in the kitchen October 25, 2013 at 16:58

Hi Vivian! Thanks, a great big hug, ADA

Reply
Lalla October 25, 2013 at 16:53

These are truly legendary!!!!
Beautiful idea of salty cream, I never would have come to mind and I truly believe that they are exceptional these cubes. I swear that one want it now ;-).
One kiss

Reply
Sicilians creative in the kitchen October 25, 2013 at 16:58

Hi Lalla, How are you? Well, are the 17 and a snack actually fit… If I could I'd send them to you! ADA

Reply
Enrica October 25, 2013 at 09:53

Your proposal is very original and then that stuffing so soft is a real pleasure, congratulations on your idea.
Kisses and happy w. and.

Reply
Sicilians creative in the kitchen October 25, 2013 at 12:16

Hi Enrica, Thanks! A hug and good weekend!!! ADA

Reply
Tamara October 24, 2013 at 23:44

ADA are great as well as the rest, originals, These excite me even more, must be great…but don't you cook these huge doses true? a hug

Reply
Sicilians creative in the kitchen October 25, 2013 at 00:20

Thanks Tamara! No, I do the half dose… but then on the blog I put for 4 people abundant. On the other hand the generosity in portions of the Sicilians is renowned… A hug…ADA

Reply

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