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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
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.
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You can use this cheese for this recipe
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Accompaniments

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).