Le Gruyère AOP summer cake pops

60'

Cakes Pop with Le Gruyère AOP are a delicious, innovative and trendy treats that are sure to surprise and delight your guests at your summer events. Prepared using Le Gruyère AOP, these little delicacies add a touch of sophistication and gourmandise to your receptions.

Ingredients for

Note

Attention changement nombre de personnes

Mise en place

50 g
Le Gruyère – aged minimum 11 months
50 g
thin sliced smoked country ham
50 g
breadcrumbs

Cake Pop

20 g
butter
20 g
flour
1 dl
full-fat milk
1 pinch
of salt
1 pinch
of pepper
1 pinch
freshly grated nutmeg
50 g
egg
150 ml
frying oil
15 ml
of black balsamic vinegar

Preparation

Mise en place

Grate the cheese and set aside.
Thinly slice the ham and set aside.
Blend the dry bread into coarse homemade breadcrumbs

Cake Pop

Make a roux: melt the butter in a pan, mix in the flour and leave to cook for one minute.
Add most of the milk and bring the mixture to the boil for one minute.
Take the pan off the heat.
Add the nutmeg, grated cheese, ham, salt and pepper.
Pour the mixture into some silicone moulds. If you do not have silicone moulds, use anything that can go in the freezer. Don’t forget to add a small wooden spoon to each pop.
Put the filled moulds in the freezer for at least 2 hours.
In a bowl, prepare a mixture of whole milk and beaten egg, then set aside.
Take the pops out of the freezer, remove them from the mould and make another batch until you have as many as you need. If necessary, remove the last batch of pops from the mould.
Dip the pops in the egg and milk mixture and coat them in breadcrumbs. Put them in the freezer for a further 2 hours or cook straight away.
Heat the cooking oil to 180°C, then submerge the pops in the hot oil and fry until golden brown. Remove the pops from the oil.
Serve the pops with a fresh green salad and a splash of balsamic vinegar.