If you watched the video, you saw the exciting results of freezing and powdering a triple cream cheese. The cheese comes back to room temperature during the plating process, so while it looks powdered, it eats like the buttery, rich, decadent cheese it is. The cheese is paired with a walnut ribbon, pear mostarda fruit leather, and leaves of red mustard. The dish has gone through several refinements since we served it on Saturday, though the base flavors and textures remain the same.
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