- 60 g (2 oz) Comtomme cheese
- 3 or 4 small La Ratte potatoes
- 2 slices of Viande des Grisons
- 1/2 shallot
- 20 g (1 1/2 tbsp.) castor sugar
- 60 ml (1/4 cup) Pinot gris (white wine)
- 100 ml (4 oz) kirsch
- 12 g (1/2 oz) gelatine leaves
- In a double boiler, melt the cheese and set aside to cool to room temperature.
- Cook the potatoes in salted boiling water, being careful not to break the skin.
- Once cooked, let them cool completely.
- While the potatoes are cooling, cut the Viande des Grisons into four strips of 1.5 cm (1/2 inch) by 10 cm (4 inches).
- Roll the strips around an ovenproof greased metallic tube (or small pastry cutter) and bake until hard.
- Set aside the twists of Viande des Grisons.
- Finely chop the shallot and sweat it for a while in a dash of oil.
- Add the sugar and continue cooking on low heat (do not allow to change colour).
- Moisten with the Pinot gris and reduce until no liquid remains. Refrigerate the shallot compote until serving.
- In a skillet, reduce 100 ml (4 oz) of kirsch by half.
- Add the previously prepared gelatine leaves.
- Refrigerate until set, and then stir with a fork.
- Cut the potatoes in half and use a spoon to scoop out some of the insides.
- Place some kirsch jelly in the potato (not too much, otherwise it will overpower the fruity flavour of the cheese).
- Place a quarter of the melted, room-temperature cheese on top of the kirsch jelly.
- Place a thin layer of shallot compote on the cheese and top with the twist of dried Viande des Grisons.
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