Crunchy cheese coated in almond served with cheese dip 2018-03-03

Fort he crunchy cheese, first of all, prepare a very concentrated bechamel sauce. Keeping the exact quantities of the ingredients is of crucial importance. Melt the butter, add the flour and stir until the flour becomes hot and starts to boil. At this point pour hot milk into the mix and when the sauce is thickening, start cooling it down until it’s tepid. Add the egg yolk, the grated cheese and add spices as desired. Be careful with the salt bacuse the cheese itself gives salt content to the crunchy cheese. Place the paste on a floury pasteboard and when it’s cool enough shape as you wish; it can be even a sphere or a traditional cylinder shape. What matters is that they should be approximately of the same weight. That way you can fry them to be evenly red. Continue with the coating. Roll them into flour, beaten egg and breadcrumps mixed with almond. Quick-fry the cool crunchies in hot oil. They should be light red. Let’s continue with the cheese dip. Prepare a bechamel sauce with the same ingredients as the first time but make it a bit more dilute than for the crunchy. Add the smoked cheese and boil it until the cheese melts. Pour into the warm sauce the cream mixed with egg yolk. Serve the crunchies on top of the hot cheese sauce.