Raclette cheese emulsion, herb tuile, cheese crisps, potatoes and onion salad
Warm the cream. Add the cheese and let it melt over a low heat. Season with salt and pepper. Strain through a sieve to remove any lumps. Pour the mixture…
- Time: 230 min
- Servings: 4
Source: valais.ch
Ingredients
- dl full cream, 35%
- roughly grated Raclette du Valais AOP cheese
- Salt, pepper
- flour
- egg
- melted butter
- Blend of Grand-St-Bernard herbs – Épices de bouquet/Bouquet aromatique de montag
- sugar
- Raclette du Valais AOP cheese
- oil
- firm potatoes
- Salt
- onions
- water
- Grand-St-Bernard Mint Infusion teabag
- egg yolk
- whole-grain mustard
- balsamic vinegar