Ingredients

• 200g veal fillets
• 200g semi-cured Mahón-Menorca cheese
• 400g liquid cream
• 1 garlic clove cut into thin slices
• 2g aromatic herbs
• 1g pepper
• 1g salt
• 10 brochette skewers
• 10 shot glasses

Preparation

• Cut he veal fillets into approximately 20g squares and season with aromatic hebs and the sliced garlic.
• Blast them using a blowtorch so they resemble barbecued meat.
• Place them on the brochette skewers and put them aside in the shot glasses.
• Cut the cheese into small cubes so it melts more easily.
• Melt the cheese over a bain –marie with the cream, stirring continuously.
• When it is just about a creamy consistency, pour the cheese over the brochettes in the shot glasses.