Muskateller Beerenauslese noble sweet

Ingredients

• 150 gRoquefort
• 50 gCream cheese
• 60 gWalnut kernels
• 2 tbspSugar
• 1 tbspWater

Preparation

1. 1Briefly toast the walnut kernels in a dry pan until they release a fine aroma.
2. 2Melt the sugar with the water in a pan over medium heat and let it caramelize until golden brown.
3. 3Add the toasted walnuts to the caramel, toss briefly, spread out on parchment paper, and let cool completely.
4. 4In the meantime, mash the Roquefort in a bowl and mix with the cream cheese until smooth.
5. 5With slightly damp hands, form the cheese mixture into small, bite-sized balls.
6. 6Coarsely chop the cooled caramel walnuts and roll the cheese balls in them until evenly coated.
7. 7Let the finished truffles firm up in the refrigerator for approx. 10 minutes, then serve at room temperature.