Ingredients
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:
Walnuts
Dried cranberries
Method
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.
Plating:
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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