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Champlain Espuma, Endives and Pears, Black Olive Jam and Farmers’ Beer Jelly

Champlain Espuma, Endives and Pears, Black Olive Jam and Farmers’ Beer Jelly


4 portions

Ingredients

Espuma

  • ¼ gelatin leaf
  • Sufficient quantity of ice water
  • 60 ml (¼ cup) 35% cooking cream
  • 50 g (⅔ cup) Champlain cheese, cubed
  • 60 ml (¼ cup) 35% whipping cream

Beer jelly

  • 2 gelatin leaves
  • Sufficient quantity of ice water
  • 95 ml (3 oz.) strong pale ale, such as La saison du Tracteur
  • 1 g (the end of a knife) honey

Black olive jam

  • 8 g (1 tbsp.) Niçoise olives or oil olives
  • 10 ml (2 tsp.) water
  • 1 g (a small pinch) powdered sugar
  • 1 sprig thyme

Garnish

  • 1 red pear
  • 1 endive
  • 8 g (1 tbsp.) walnuts
  • 5 g (1 tsp.) butter
  • Sufficient quantity of sea salt flower (fleur de sel)
  • Sufficient quantity of olive oil
  • Sufficient quantity of corn salad

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

Espuma

  • Soften the gelatin leaf in ice water.
  • Heat the cooking cream and gelatin.
  • Put the cheese in the bowl of the mixer.
  • Pour the hot cream over the cheese, then mix at high speed. Refrigerate.
  • Meanwhile, whip up the whipping cream and incorporate it gently into the cheese mixture. Put in a pastry bag.

Beer jelly

  • Soften the gelatin in the ice water.
  • Mix into the cold beer.
  • Add the honey, then pour into a mould and cool.
  • When the mixture has solidified, crush with a knife and set aside.

Black olive jam

  • Candy the olives in the sugar and water, with the thyme, for about 20 minutes over low heat.
  • Once the water has evaporated, slice the olives finely. Set aside.

Garnish

  • Shave strips of red pear and the best-looking endive leaves (about 4 of each per serving).
  • Crush the walnuts.
  • Roast in brown butter. Drain and salt.
  • To serve, put a generous dollop of espuma in the middle of each plate.
  • Place the seasoned endive leaves, the olive oil and the fleur de sel all around.
  • Add the pear shavings and a few corn salad sprouts.
  • Sprinkle with the crushed walnuts, the beer jelly and a few dots of olive jam. Serve and enjoy.

You can use this cheese for this recipe

Accompaniments

Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines