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Impress your guests with this comté cream

30 October 2026

Snacks by Studio Stim

Serves: 4 people Cook time: 20 minutes

1. Gently heat the cream. 2. Grate the Comté and blend with the egg yolk and warm cream using a hand blender. Slowly drizzle in the neutral oil while blending until smooth. Season with salt and pepper. 3. Simmer the jalapeños, sugar, water and vinegar. Add pectin according to the package instructions, blend until smooth and leave to cool.

Serves: 4 people Cook time: 20 minutes

150 g Comté 150 ml heavy cream 1 egg yolk 100 ml neutral oil Salt and black pepper 2 jalapeños 1 tbsp sugar 100 ml water 2 tsp vinegar Pectin 2 shallots 50 ml vinegar 50 ml water 1 tbsp sugar Marcona almonds Bread
4. Thinly slice the shallots. Heat the vinegar, water and sugar until dissolved, pour over the shallots and leave to pickle.

5. Top the Comté cream with jalapeño jam, pickled shallots and chopped Marcona almonds.

6. Toast thin slizes of bread with olive oil in the owen. Serve the cream with the bread.

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