Prep 15 m
Cook 15m


    20 gms Fourme d'Ambert or mild blue cheese

    10 ml heavy cream

    15 gms cream cheese

    Pinch of salt

    Pinch of pepper


    Pear Coulis: 

    1 European pear

    10 gms sugar

    100 ml water


    Endive salad: 

    1 white endives          

    1 red endives

    Drizzle of olive oil

    Pinch of flaky salt

    Pinch of Espelette pepper


    To plate:


    Dried cranberries



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Ingredient Substitution Guide


1. Cut the Fourme d'Ambert into small chunks.

2. With a fork, mash the cream cheese and the Fourme d'Ambert, slowly add the heavy cream.

3. With a hand blender, blend the mixture until it reaches a soft texture.

4. Add the salt and pepper to taste.

Making the pear coulis:

1. Peel and cut half of the pear into a small cube shape and the other half in chunks.

2. Bring the water and the sugar to a boil to make a simple syrup.

3. Take half of the hot syrup, and pour it on the pear cube and keep it in a covered bowl.

4. Add the chunks into the remaining simple syrup and cook it until tender.

5. With a blender mix the pear chunks until a smooth texture is formed.

Endives salad:

1. Remove each leaf of the endive and cut them in half.

2. Season them with olive oil, Espelette pepper and flaky salt.


1. Pipe the Fourme d'Ambert cream on the plate.

2. Place the endives around the plate, alternating the colours.

3. In the centre of the dish, place the walnuts, cranberries, pear coulis and diced pears.

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