Sweet Holland Edamer Ball Cheese Recipe

Filling Creams Recipes

Sweet Holland Edamer Ball Cheese Fondue Recipe

Ingredients:

Yield: 1 kg or 2 1/5 pounds	English Measures		Mise en Place in Net		Ingredients in Net
Milk	1 1/4	pints	575	gr.	57.50%
Sugar	5 3/7	ounces	155	gr.	15.50%
Holland Edamer Ball Cheese	7 1/3	ounces	210	gr.	21%
Cornstarch ( Maizena)	1 1/2	ounces	45	gr.	4.50%
Vanille	1/3	ounces	15	gr.	1.50%
Total			1000	gr.	100%
Optional to rectify color
Red Vegetal Color

Method of Preparation:

In a conical stainless steel saucepan heat the milk with sugar and vanilla, stirring well to dissolve sugar, do not let boil.
Stir dried grated cheese with the cornstarch
Add the hot milk, bringing a large fire with a whisk beater.
Whisk vigorously at the start will begin to separate the fat from cheese and protein.
Continue beating to unite as one does for Cheese Fondue. (If you do not have much experience doing so in a water bath).
Gradually taking shape is going to go until you have a thick pastry cream.
Is stored in refrigeration

Equipment and utensils to prepare the recipe
Stove	Scale	Inox Whisk
Sieve	Conical Stainles steel saucepan	Spatule

If Edam or Gouda cheese that was purchased was not very aromatic (smelly) you can add to the Kraft Parmesan Cheese Fondue that is very smelly, but will give a gritty texture. In this case it is not passing through the fine strainer because the parmesan cheese will not be passed.

Add 15% on the amount of Dutch cheese used in the fondue

Optional:

If you want you can add a bit of red color but only a little bit.

Was removed from the water bath and cooled, is passed through a fine sieve, preferably in ice bath for not doing dry cream.

Filling Creams Recipes

Sweet Holland Edamer Ball Cheese Fondue Recipe

Method of Preparation:

Equipment and utensils to prepare the recipe