Czech layered cheese
4 servings
30 minutes
Czech layered cheese is a refined European dish that impresses with its multi-layered structure and harmonious flavor combinations. Its origins trace back to Czech culinary traditions, where cheese and meat have always held a prestigious place. Delicate layers of aromatic cheese and ham combine with a soft cream of ricotta and butter, creating a tender texture. The finishing touch is a meat broth gelatin topping that gives the dish an exquisite density. It is a wonderful appetizer for festive tables where originality and sophistication of flavors are appreciated. The ease of preparation makes it accessible for any gourmet looking to impress guests.
1
Slice the cheese and ham very thinly.
- Cheese: 150 g
- Ham: 150 g
2
Slightly beat the softened butter and ricotta. Add salt and pepper.
- Butter: 50 g
- Ricotta cheese: 75 g
3
Lay a layer of cheese on the bottom of a small rectangular shape, spread with cream, then place a layer of ham, and continue so that the last layer on top is ham.
- Cheese: 150 g
- Ham: 150 g
4
Add gelatin to the broth and, stirring constantly, bring to a boil until the gelatin is completely dissolved. Remove from heat. Let it cool slightly and pour into a mold. Refrigerate for at least 2 hours, preferably overnight. Cut into portions.
- Meat broth: 50 g
- Gelatin: 40 g