This cheese cream recipe can be used as a filling for german
Windbeutel. Windbeutel filled with this cheese cream would make a great appetizer for your next party.
Ingredients - Recipe I:
80 g / 2.8 oz butter
50 g / 1.7 oz cooked ham
150 g / 5.2 oz Emmentaler cheese, grated
up to 1/8 L / 1/2 cup whipping cream, sweet paprika, pinch salt.
Ingredients - Recipe II:
50 g 1.7 oz butter
1 egg yolk
200 g / 7 oz Garvais cheese
50 g / 1.7 oz Emmentaler cheese, grated
2 tablespoons sweet cream
salt, sweet paprika, tomato paste
Ingredients - Recipe III:
80 g / 2.8 oz butter
125 g / 4.4 oz Roquefort cheese
1/8 L / 1/2 cup sweet cream
Preparation
Whip Butter (at room temperature), add grated hard cheeses and other ingredients.
Finely chop cooked ham and add to the mixture and stir everything together to combine (Recipe I).
If using Roquefort cheese whisk the whipping cream first until stiffened then fold it into
the cheese mixture. Season cheese cream to taste. Fill the cooled Windbeutel using a piping
bag or tablespoon.
Join the conversation
Like this recipe? Have a point of view to share? Let us know!