This recipe showcases three iconic products from Normandy: raw milk camembert, cider vinegar, and pears. Created by David Gallienne, the Michelin-starred chef of Le Jardin des Plumes in Giverny, it’s featured in his cookbook Nature, published by Solar in October 2021.
Find more information about Normandy, click here.
Ingredients
- FOR THE CAMEMBERT SIPHON
- 25 cl milk
- 25 cl single cream
- 1 raw milk Camembert
- FOR THE PEAR COMPOTE
- 2 pears|
- 1 tbsp. cider vinegar
- FOR THE MARINATED PEARS
- 3 pears
- 2 tbsp. cider vinegar
- 6 tbsp hazelnut oil
- FOR THE CAMEMBERT POWDER
- ½ raw milk Camembert
- FOR THE FINISHING TOUCH
- Watercress shoots
- Garden herbs
Instructions
CAMEMBERT SIPHON
- Heat the milk and cream with the chopped Camembert.
- Cook until the Camembert has melted. Blend the mixture and strain through a fine sieve, then set aside in a siphon in the fridge. Once cold, gas the siphon with two cartridges.
PEAR COMPOTE
- Peel and cut the pears into small pieces. Cook the pears and vinegar in a saucepan over a low heat until the stewed pears are dry.
MARINATED PEARS
- Peel and cut the pears into quarters and marinate in oil and vinegar for two hours in the fridge.
CAMEMBERT POWDER
- Cut thin slices of Camembert. Place on greaseproof paper and microwave at maximum power for 3 to 4 minutes. Reduce to a powder in a blender.
DRESSING
- Place a spoonful of pore compote at the bottom of the plate. Place a pretty dome of Camembert siphon on top, then sprinkle with the Camembert powder.
- Decorate with the marinated pears, a few watercress shoots and garden herbs.
