Recipe: Crisp with goat cheese and quince jelly

Slice 2 young cheeses into thin strips. Blend with 2 tablespoons of fresh cream, olive oil, Muscat wine, and crushed fresh walnuts. Transfer the cheese mixture into a piping bag and refrigerate.

In a pot, add 1L of water, 1 tablespoon of honey, ginger, peeled and quartered quinces, hibiscus flowers, peppercorns, sugar, and 3 bags of hibiscus/black fruit tea: bring to a boil, mixing for 20-30 minutes.

In a new saucepan, pour in the syrup using a ladle while adding 1 teaspoon of agar-agar. Mix and bring back to a boil before pouring the jelly onto a tray. Set aside in the freezer. Once the jelly has set, cut it using a rectangular cookie cutter.

Cut your tortilla into slices. In a pan, pour in some olive oil and arrange the tortilla slices so that they become crispy. Then, blot to remove the excess oil.

Take the piping bag out of the refrigerator, spread the cheese with nuts along the tortilla, then finely slice the cooked quince quarters and the aged cheese.

Alternate the slices (quince and cheese) on the tortilla with the fresh cheese and gratin in the oven for 5 minutes at 180°.

Take the jelly out of the freezer and place it on the plate, then add a slice of tortilla next to it with the final gratin preparation (quince, cheese slice, and nut cheese).

To finish, serve with herb salad leaves.