A cheese course of sorts

Method

1. Mix the port & pickled onion liquor together & whisk in the ultraxtex, until you have a firm silky gel, place in a piping bag & set aside

2. Freeze the grapes

3. Trim the celery heart, cut & place in ice cold water

4. Chop up the Billington’s Gingerbread

5. Break the cheese apart, set on a baking tray & blowtorch, until almost burnt on the outside

6. In a pre heated 200°c fryer, add the crackers & fry for 25 seconds

7. Allow to drain on kitchen paper

8. Assemble; pipe your gel on the plate, add the crackers, cheese, celery, frozen grapes & sprinkle with Billington’s Gingerbread crumb

9. Serve