Ingredients
serves 4-6
Tilsiter balls:
- 100 g of grated, stale white bread
- 150 g of cream quark 2 tbs of honey
- 30 g of liquid butter
- 2 eggs 1 pinch of salt
- approx. 50 g of flour
- 150 g of mild Tilsiter, cut into 15-20 cubes
- grated pumpernickel
- brown sugar
grapes in port:
- 1 tbs of butter
- 200 g of white grapes, halved
- 100 mL of white port
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
Tilsiter balls:
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1 For the Tilsiter cheese balls: mix the bread, quark, honey, butter, eggs and salt together. Add enough flour for the mixture to be easily mouldable. Mould 15-20 disks by hand, lay the cubes of Tilsiter on top and roll into balls.
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2 Steep the Tilsiter balls in gently simmering water for 10-15 mins. Mix the pumpernickel and a little brown sugar. Drain the cheese balls and swirl them around in the pumpernickel.
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3 Melt the butter in a pan, add the grapes and heat up. Add the port, cook briefly and swirl the grapes around in the juice.
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4 Serve the Tilsiter cheese balls on plates with the grapes and port. Dribble on the juice.
Bon
Appétit
Appétit
