This was just a palate-cleanser before dessert. I wanted to bring in some tartness to accomplish that purpose, some sweetness to lead into dessert, and some cheese to serve the usual cheese course role as well. These are bruleed partially-dehydrated Meyer lemon segments with cubes of Fiore Sardo pecorino cheese, and microplaned Marcona almond.

I segmented some Meyer lemons and laid the segments out on a Silpat on a baking sheet. Then I partially dehydrated them at around 170F for several hours. You want to get them so that the outside is dried out, but the inside is still plump and juicy. Peel them off the sheet carefully and put them in a sealed container. At that point, they'll keep for several days. When you're ready to use them, lay them out on something heatproof, sprinkle them with sugar, then brulee with a torch.

Speaking of torches, don't ever buy a creme brulee torch. They are expensive, lack power and control, have a low capacity, and are tough to refill. Instead, go to Home Depot and get a real torch.

Fiore Sardo is delicious, and so are Marcona almonds, which add fatty richness.

Posted by Barzelay on 2010/01/10 @ 19:20 | Comments (1) | Lazy Bear, Veggies, Fruit, Grain, Cheese

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