Roquefort dumplings on port wine pears

Ingredients for 4 servings:

• 200 g cheese (Roquefort)
• 4 sheets of white gelatin
• 250 g quark, 20%
• 2 tbsp walnuts, chopped
• 2 pears, ripe
• 50 g walnuts, halved
• 100 ml port wine
• 2 tbsp lemon juice
• 2 shallots
• Sugar
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Soak the gelatine in cold water. Mash the Roquefort with a fork and mix with the quark until smooth. Fold in the chopped walnuts and the gelatine. Leave to set in the refrigerator for at least 2 hours. For the port wine pears: Peel and finely dice the shallots, then simmer with the port wine until reduced by half. Sieve and season with salt and sugar. Wash the pears thoroughly and remove the cores with an apple corer. Cut into thin strips and drizzle with lemon juice. Arrange the pear slices in a fan shape on the plates and drizzle with the port wine sauce. Cut out dumplings from the Roquefort mousse using 2 tablespoons and place 1-2 dumplings on each pear. Sprinkle with the walnuts.