fbpx Tomette de brebis cheese and seaberry jam brioche bites

Tomette de brebis cheese and seaberry jam brioche bites

Origin : Alpes du Sud
Bouchées briochées, tomette de brebis et confiture de baies d'argousier - recette Sherpa
Preparation time
195 min
Cooking time
5 min

Some history

The sea buckthorn berry jam : Sea buckthorn is a fruit-bearing bush that grows at higher altitudes. In France, it is found mainly in the Southern Alps. In the Hautes-Alpes you can find Sea buckthorn berry jam, jellies, and syrup. Thanks to these products, fill up in vitamin C for the winter.

Ingredients

  • 3 gelatin sheets
  • 200g sea buckthorn berry jam
  • 1 round of tomette de brebis cheese
  • 1 Williams Pear
  • 8 mini brioche buns
  • 1 handful of fresh herbs

Preparation

Start by hydrating the gelatin sheets in cold water.
Bring the jam to a boil. Remove from heat then dry the gelatin sheets and add them to the jam. Mix well them, pour the preparation into a 10cm square frame to obtain fairly thick jelly slices.
Refrigerate for at least three hours.
When ready to serve, cut thin slices of tomette de brebis.
Rinse tje pear and cut into thin strips.
Use a round cookie cutter the size of your mini buns to cut out the jellies.
Split the buns in half, add the seaberry jam and cheese slices, then finish with a few slices of pear. Decorate with fresh herbs and put somewhere cool until time to serve. 

 

 

Thanks : 

Recipe made by Sandrine Saadi (Fraise&Basilic) with the sea buckthorn berry jam selected by Ludovic from Sherpa Orcières.



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