ColoRouge Marble
This frozen marble of MouCo ColoRouge was dreamed up by our friends Alex & Aki of IdeasinFood.com—it's dramatic, savory, and edible art with a cheese lover’s soul.
🧂 Ingredients
~4 servings
-
- 1 cold wheel MouCo ColoRouge
- 1 honeydew melon, peeled & diced
- 28 baby arugula leaves
- 1 cup Minus 8 vinegar (or other intense vinegar)
- 1 Tbsp soy sauce
- 1 Tbsp agave nectar
👣 Instructions
-
- Simmer vinegar, soy, and agave until reduced to a syrup. Set aside to cool.
- Cut the ColoRouge into four wedges and stack them between sheets of plastic wrap.
- Roll the stack into a thin sheet, about 2 mm thick. Repeat to make two thin sheets.
- Freeze the sheets flat until solid. Then cut each into rectangles while still wrapped.
- Peel off the plastic and place on chilled plates. Let sit about 20 minutes to soften slightly.
- Top each with diced honeydew and baby arugula leaves.
- Drizzle syrup artfully around the plate—not on top—to keep the “marble” in view.
🎯 Notes & Pairings
-
- Credit: This stunning idea comes from our friends Alex & Aki of Ideas in Food.
- Presentation tip: Serve on slate or dark ceramic to highlight the cheese’s marbled look.
- Pair with: Chilled dry Riesling or a sparkling rosé to balance the sweet-savory tension.
0 comments