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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

Champlain Champlain

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