Fresh cheese, sautéed onion, anchovies from the Bay of Biscay… I’m sure many of you imagine these ingredients served on crostini. But no, my friends. In La cocina de Serrats we like to take you by surprise, and Sofía has hit the mark with this artichoke mousse. And the fresh cheese also adds a special touch. Don’t miss her recipe!
- Anchovies in olive oil – 1 tin
For the artichoke mousse
- Chopped artichokes – 1 tin
- 1 medium onion
- Cooking cream – 100 ml
- Eggs – 5
- Black pepper
For the confit of cheese and orange blossom honey
- Fresh cheese – 300 g
- Honey – 200 g
- Orange blossom water – 2 tablespoons
For the caramelised onion
- 1 large onion
- Brown sugar – 2 tablespoons
- Olive oil
- Chop the onion and sauté.
- Add the chopped artichokes, and after a couple of minutes the liquid from the tin.
- Season and allow to reduce and brown a little.
- Beat the eggs together with the cream.
- Stir into the artichokes.
- Put the mixture in a dish pre-greased with butter or margarine and bake in a bain-marie at 200º C for 30 minutes.
- Remove from the heat and allow to cool.
Confit of cheese and orange blossom honey:
- Put the cheese in the freezer for approximately 45 minutes so that it hardens but doesn’t freeze.
- Then cut it into thick slices.
- In a frying pan or pot, warm the honey along with the orange blossom water on a very low heat.
- Then add the slices of cheese and allow to soften slightly without melting.
- Remove from the heat and set aside.
- Chop the onion into large pieces.
- Lightly fry with a little olive oil.
- When the onion is done add the brown sugar.
- Leave to cook on a low heat until the onion has browned.
- Cut the artichoke mousse into four equal pieces and arrange on a large plate.
- Arrange a serving of the cheese and honey confit on each portion.
- Add a little caramelised onion on top.
- To finish, place a Serrats Cantabrian anchovy fillet on top of everything else.
Original and delicious. Thanks, Sofia!