Summer Berries with Walnut Mirabo
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Pairing fruits and cheese isn't necessarily the most instinctive thing to do, but there are certain combinations that come together in perfect harmony: a sharp citrus can be used to cut through strong cheeses such ans the full gamut of blues, and rich, creamier cheeses hit off with bold flavours such as berries. I've previously paired brie with blueberries with great success, and this is a variation on that same basic theme.
Let's talk about the cheese. Walnut Mirabo is a soft, cow's milk cheese produced by Käserei Champignon in Bavaria, Germany, coming in a unique flower shaped wheel rather than the more traditional circular one. Though considered mild, it has something of a rich creaminess to it that isn't too dissimilar to a brie, with crushed walnuts blended in to add a touch of texture and round out the flavour.
For the berries, I've used a common summer combination of blackberries, raspberries and blueberries. I opted to cook these down into something of a compote, though without crushing any of the individual fruits to try and keep some of the original texture. The addition of mint is to add a lighter flavour and prevent the combination feeling too heavy, and my decision to drop in a touch of Jamaican rum was simply to add a little more boldness to the flavour of the berries; liquor and fruits are always a winning combination.
Enjoy. :)
Summer Berries with Walnut Mirabo
Serves: 1 Person
A trio of blackberries, raspberries and blueberries, brought together with fresh mint, Jamaican rum and a generous layering of walnut Mirabo.
Ingredients
- 2 Slices Sourdough
- 100g Walnut Mirabo
- 75g Blackberries
- 75g Raspberries
- 50g Blueberries
- 75ml Water
- 25ml Jamaican Rum
- 1 Teaspoon Cane Sugar
- Fresh Mint
- A Knob of Butter
Instructions
- Place the blackberries, raspberries, and blueberries in a small saucepan, and bring to a medium temperature.
- Mix the water, Jamaican rum and cane sugar in a jug until all of the sugar has disolved, then pour over the berry composition.
- Allow the berry and rum blend to simmer until rich.
- Bring a skillet to a low to medium temperature, then melt in the know of butter.
- Lightly fry one side of each sourdough slice, then flip each slive over.
- Slice the walnut Mirabo onto one of the two slices, cover with a layer of of the rum and berry mixture, then add a few leaves of fresh mint on top.
- Leave for a minute or two such that the cheese melts, then place the second sourdough slice on top to complete the sandwich.
Notes & Tips
If you can't obtain walnut Mirabo, double-crème brie with a handful of crushed walnuts will act as a perfect substitute.
