How to make the perfect cheese platter: Celebrity chef Manu Feildel reveals his ultimate three-ingredient spread – and says you SHOULDN’T use quince paste or grapes
- Manu Feildel reveals the three ingredients that make a perfect cheese platter
- The celebrity chef said platters should never include quince paste or grapes
- The My Kitchen Rules judge said it should only include cheese, butter and bread
- The TV host was in Sydney on Wednesday to launch the new L’OR Barista product
Brimming with seasonal fruits, shaved cold meats, gourmet cheese and a mix of quality crackers, grazing platters have become a glamorous feature of entertaining.
But celebrity chef Manu Feildel has revealed the three ingredients to make the perfect cheese platter – and it should never include quince paste or grapes.
‘Traditionally, it’s cheese, butter and bread – and that’s it,’ the My Kitchen Rules judge told Daily Mail Australia at the launch of L’OR Barista in Sydney.
‘For French people, we don’t have quince, jam, dried fruits, raisins or all kinds of [fresh] fruits like grapes. I don’t understand fruits and cheese together.
‘We just have cheese, butter and crispy bread – baguette for sure. That’s the way I love it.’
Manu Feildel (pictured) has revealed the three ingredients that make a perfect cheese platter
Brimming with seasonal fruits, shaved cold meats, gourmet cheese and a mix of quality crackers, grazing platters have become a glamorous feature of entertaining (stock image)
For the types of cheese to include on the board, the French chef said: ‘I love the triple creams, the oozing kind of cheese, blue Roquefort, goats cheese, all of them.
‘I love all cheese. The smellier they are, the better they are.’
Grazing platters have been taking the internet by storm in recent years, with tens of thousands of people sharing their colourful eye-popping spreads all over Instagram.
When it comes to putting it together, foodies are adding all sorts of cheeses, before filling the spaces with fresh and dried fruits, chocolates, nuts, chutney and dips.
Many people usually opt for fresh grapes and strawberries, blueberries, figs and pomegranates cut in half, dried apricots and apples, olives, pickles and pretzels.
The My Kitchen Rules judge said cheese boards should only include cheese, butter and bread
On Wednesday, Manu hosted an event in Sydney to promote the launch of L’OR Barista, the first portioned espresso system to offer a double shot coffee espresso
On Wednesday, Manu hosted an event in Sydney to promote the launch of L’OR Barista, the first portioned espresso system to offer a double shot coffee espresso.
‘I’m very honoured to represent L’or coffee because it’s French to start with, it’s a brand I’ve known since I was a kid and it’s now in Australia,’ he told Daily Mail.
‘I don’t drink a lot of coffee like most Australians do, but I love drinking strong coffees. So I start in the morning with a double shot, and that keeps me going for a couple of hours. I’d do double shot lattes and then a black espresso after lunch.’
The brand is bringing an innovative, café-style experience to the convenience of the home, promising a high quality espresso to coffee lovers around the world.
L’OR Barista is now available in Australia with prices starting from $159 for the machine and $11 for a 10-pack capsules.
Manu Feildel’s chocolate mousse recipe
Serves: 6
Preparation: 20 minutes (plus 3 hours for mousse to set)
Cooking: 30 minutes
INGREDIENTS
- 250ml pure cream
- 250g dark chocolate, finely chopped plus extra for grating
- 3 egg yolks
- 50g caster sugar
- 250ml milk
- Coffee cream
- 300ml thickened cream
- 1 double shot L’OR Barista Ristretto intensity 11 (brewed ristretto setting and chilled)
- 30g icing sugar, sifted
Manu has shared his favourite crowd pleasing dessert chocolate and coffee mousse
METHOD
1. In a small saucepan, heat the cream over medium heat until it comes to a gentle boil. Add the chopped chocolate, leave to sit for two minutes before whisking until smooth.
2. Whisk the egg yolks and caster sugar in a medium bowl until pale. Bring the milk to a simmer in a small saucepan over medium heat. Gradually whisk the hot milk into the egg mixture, return to the saucepan and cook over a medium heat for 2-3 minutes or until the mixture thickens. Remove from heat and fold in the chocolate mixture.
3. Divide between six 200ml capacity serving glasses and refrigerate for 3 hours.
4. For the coffee cream, place all the ingredients in the bowl of an electric mixer and whisk until soft peaks form. Transfer to a piping bag fitted with a star nozzle.
5. To serve, pipe coffee cream into each serving glass, covering the chocolate mousse and finish with finely grated chocolate.