Of course, there was the snag of obtaining sweet gorgonzola, otherwise known as dolcelatte. You can relatively easily buy danish blue, gorgonzola and other strong blue cheese in Japan, I couldn't get dolcelatte.
I processed kimchi with some butter in my blender, and was astonished at the change in taste. I love kimchi and will quite happily eat it from the jar, but blending it with butter amazingly transformed the tart spiciness into sweet tangy creaminess. Hmmm, this could work, I thought!
With misgivings, I tried using regular gorgonzola, unsurprisingly it didn't work. What I settled on in the end was Gerard Fromage Bleu which is like a blue brie, and available from Yamaya. Delicious! If anyone tries this with dolcelatte, please let me know!
1 quantity butter
2 quantities kimchi
slices of blue brie
- Blend the kimchi and butter in a blender, putting it into the microwave for intervals of 10-20 seconds if the butter is too hard.
- Split the croissant with a sharp knife. Spread both sides with the kimchi butter.
- Top with thin slices of blue brie and sandwich the two halves together.