Guests are sure to appreciate this sophisticated melding of mild Gouda, beer sorbet and apricot gelée.

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August 2008

Product Reviews / Main Nibbles / Cheese

Summer Cheese Recipes

Page 5: Vintage Van Gogh Gouda-Style Cheese With Apricot Gelée & Beer Sorbet

This is Page 5 of a six-part article. Click the black links below to view the other recipes.

RECIPE INDEX

• Page 1: Caesar Salad In A GranQueso Cheese Ring
• Page 2: Cashew Encrusted Butterkäse (Fried Butter Cheese)
• Page 3: Smoked Gouda Veggie Club Sandwich
• Page 4: Spiced Walnut And Serafina Cheese Spread Sandie (Sandwich
• Page 5: Vintage Van Gogh Gouda-Style Cheese With Apricot Gelée
  And Beer Sorbet
• Page 6: Vodka Martini With Buttermilk Blue Cheese-Stuffed Olives

Vintage Van Gogh Cheese With Apricot Gelée And Beer Sorbet

This unique dessert melds the flavors of mild Gouda-style cheese with apricot and a sorbet made from your favorite light beer. It will make an impressive finale to your next dinner party. The recipe was created by Chef/owner Jose Gutierrez of Encore restaurant in Memphis.

Serves 2.

About Vintage Van Gogh Cheese

Vintage Van Gogh is an aged Gouda-style cheese, made in Wisconsin by Roth Käse. A cow’s milk cheese, it is aged six to eight months (in contrast to the three to five years of typical aged Goudas. It has a wonderfully mellow and creamy texture, with a slight hint of caramel. Read more about Gouda.

Ingredients

Apricot Gelée

• 10 fresh apricots (or enough to yield 2 cups juice)
• 3 tablespoons granulated sugar
• Pinch of ground green cardamom
• 5 gelatin leaves, softened in water

Beer Sorbet

• 4 12-ounce bottles light beer
• 2 cups granulated sugar
• Juice of 1 medium lemon

Gouda-Style Cheese With Apricot Gelée & Beer Sorbet

• 6 small slices country bread, toasted
• 6 ounces Vintage Van Gogh or other Gouda-style cheese,
  sliced into thin squares (1 ounce each)
• 6 small slices apricot gelée
• 6 scoops beer sorbet
• Fresh mint to garnish
  

Preparation

Apricot Gelée

1. Juice apricots in a juicer. Transfer juice to a medium saucepan, add sugar and cardamom, and bring to a boil. Stir in gelatin.
2. Transfer mixture to a sheet pan (mixture should not rise more than 1/4 inch). Cover and refrigerate overnight.

Beer Sorbet

1. Mix together all ingredients and process in an ice cream maker following manufacturer's instructions for sorbet.

Cheese With Apricot Gelée & Beer Sorbet

1. Top each slice of toast with one slice cheese and one slice apricot gelée.
2. Arrange three toast slices per plate, and serve with beer sorbet (in a separate glass or bowl).
3. Garnish with mint.

Next Recipe: Vodka Martini With Buttermilk Blue Stuffed Olives

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Recipes and photos © copyright Roth Käse USA. Additional material Lifestyle Direct, Inc. All rights reserved.