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Each time I cook for commercial purposes, I try cooking some hours in advance – at best the day before. Such dishes acquire much of its taste when the are able to rest after the cooking. Each ingredient develops its very own taste and the sum of them have more time to develop the unique taste for the given combination as well. A few days ago there where some ripe figs in the refrigerator and I prepared a sauce (or cream) because I did not want to have to throw it away. The disadvantage was, I had nothing in mind to use the sauce with, but the advantage was, I had time to think of something.
(Why don’t we cook one day ahead more often?)
The next day I found out that a brie could be eaten in a very selective manner. Until now I have used this cheese in various ways, but it never occurred to me to use just its inner cream and discard of the rest. Now I had the possibility to try something out. Unfortunately I bought a regular, middle of the road brie and know now that for this recipe it must be a high-quality brie. Its creamy consistency is very important here. It is best if it is almost liquid.
For the sauce/cream:
- 3 or 4 figs
- 150 ml white wine
- 1 onion
- about 5 g roasted coffee seeds (to be ground)
- about 1 tablespoon sencha green tea
- salt and pepper to taste
- some tarragon leaves (additional)
- 2 or 3 tablespoons double cream
The sauce could be used in different ways – at best a day later. Take half an avocado and replace the seed with this cream. Good as part of a salad to be eaten with a spoon. You may also mix it with the cream of the brie and use it as a cheese.
Use a mortar to mix and grind the coffee, sencha and tarragon with a bit of coarse salt. With a few drops of olive oil fry the figs and the onion a few minutes and then add the coffee-tea mixture. After adding the white wine and letting it mix well, add the double cream. Mix all well and fine and strain it. Now it is ready to be used or to be mixed well with the cream of the brie and used as a cheese.
