Sauce
1/2 cup of water
3 tablespoons of sugar
2 tablespoons of mustard seeds
1 tablespoon of vinegar
1/2 tablespoon of Dijon mustard
2 pears with skin
Dough
1/3 cup of milk
1 tablespoon of active dry yeast
400g of yucca
200g of crumbled blue cheese
4 egg whites
Salt to taste
Accessories
4 muffin tins with capacity for 1/2 cup
Sauce
1/2 cup of water
3 tablespoons of sugar
2 tablespoons of mustard seeds
1 tablespoon of vinegar
1/2 tablespoon of Dijon mustard
2 pears with skin
Dough
1/3 cup of milk
1 tablespoon of active dry yeast
400g of yucca
200g of crumbled blue cheese
4 egg whites
Salt to taste
Accessories
4 muffin tins with capacity for 1/2 cup
Sauce
Cut the pears into 0.5cm thick slices and remove the seeds
Place the slices in a saucepan and mix with the remaining sauce ingredients
Bring to high heat, stirring occasionally for 2 minutes. Reserve
Dough
1
Peel the yucca, cut it into pieces and cook in water with a pinch of salt until tender
Drain and puree through a sieve
In a bowl, combine the pureed yucca with milk and yeast
Add the blue cheese and adjust the seasoning
2
Preheat the oven to high temperature
Beat the egg whites until stiff peaks form and fold into the dough mixture
Distribute into muffin tins and bake for 20 minutes or until golden brown
Serve with pear sauce.
