Hazelnut Shortbread with Blue Cheese Cream and Candied Apricot (a cheese course)

Ingredients

• Hazelnut Shortbread

  • 3/4 cup (180 ml) whole hazelnuts
  • 1 cup (250 ml) flour
  • 1/2 teaspoon (2.5 ml) fleur de sel
  • 1/2 cup (125 ml) unsalted butter, softened
  • 3 tablespoons (45 ml) sugar
  • 1 egg yolk

• Blue Cheese Cream

  • 1/4 cup (60 ml) 35% whipping cream
  • 3 oz (90 g) Rassembleu cheese or other blue cheese, at room temperature
  • 3 tablespoons (45 ml) unsalted butter, softened

• Candied Apricots

  • 1/2 cup (125 ml) dried apricots
  • 1/4 cup (60 ml) water
  • 1 teaspoon (5 ml) honey

• Port Wine Reduction

  • 1/2 cup (125 ml) port wine
  • 2 teaspoons (10 ml) sugar