"Bleu des Basques" cream cheese with glazed pear and red onion jam

Preparation:

• Crumble the cheese and blend it in a bowl using a whisk or an electric mixer, adding a little milk to soften it.
• Whip the cream with a pinch of salt. Gently fold it into the cheese mixture until a mousse-like consistency is achieved. Set aside.
• Spiced Red Onion Confit:
  • Finely slice the red onion into julienne strips and gently sweat in a sauté pan.
  • In a separate sauté pan, combine the wine, apple cider vinegar, cinnamon stick, peppercorns, cloves, thyme, sugar and grated ginger.
  • Reduce the mixture to one-third of its original volume and strain.
  • Add the reduction to the sweated onions and bring to the boil.
  • Allow to cool, transfer to a vacuum-seal bag and vacuum-pack at full vacuum.
• Prepare the glazed pear.

Assembly and Presentation:

• Pipe a decorative rosette of cheese mousse onto a slice of toasted bread.
• Place a thin slice of glazed pear on top, followed by a spoonful of spiced red onion confit.