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Serena cheese with quince sauce

INGREDIENTS: 200 gr

. La Serena cheese, 2 dl. cream, 50 gr. of quince paste, cold water, salt and powdered sugar.

SPECIAL TOOLS:

1 Siphon, 2 gas loads, serge

PREPARATION:

Infusion in the cream cheese, when it is liquid enough salt to taste, pass the mixture through a estemeña and put it in the trap, put two loads of gas and kept in the refrigerator for 4 or 5 hours. Shreds

the quince slowly adding cold water until sauce textured, correcting sweetness with powdered sugar, pass the mixture through a Chinese.

serve:

go in a cocktail glass by filling with foam interspersed with quince cream and finishing with the cream.

NOTE:

This dish is sweet contrast / Salado so it can serve as both a starter and dessert.

Aroma Beads California

the Iberian Sirloin Cheese Serena

INGREDIENTS: 2

Iberian fillet, 125 g of cheese from the Serena, 1 dl of extra virgin olive oil, 1 dl of white wine, 1 dl cream, pepper, salt

PREPARATION:

In a pan, add the white wine and cheese, heat until well blended.
Add cream, pepper and salt to taste. Let reduce on low heat until they take the desired texture.

Cut tenderloins into medallions to taste, salt and pepper and mark them in the pan with hot oil until golden brown.

Place the medallions on the plate and webs with hot sauce.
You can decorate the dish with chives, a crisp and Pedro Ximenez reduction