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.
servings
For the Camembert Siphon
- 250 ml milk
- 250 ml 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
Camembert Siphon
- Heat the milk and cream with the chopped Camembert.
- Cook gently until the Camembert has melted. Blend the mixture and strain through a fine sieve.
- Pour into a siphon and refrigerate until completely cold. Once chilled, charge the siphon with two gas cartridges.
Pear Compote
- Peel and dice the pears.
- In a saucepan, cook the pears with the cider vinegar over low heat until the mixture is dry and resembles a thick compote. Set aside to cool.
Marinated Pears
- Peel and quarter the pears. Combine with the hazelnut oil and cider vinegar, then marinate in the fridge for 2 hours.
Camembert Powder
- Slice the Camembert thinly and place on greaseproof paper.
- Microwave at maximum power for 3–4 minutes until crisp.
- Allow to cool, then reduce to a fine powder using a blender.
Dressing
- Place a spoonful of pear compote in the centre of each plate.
- Top with a dome of Camembert siphon, then sprinkle with the Camembert powder.
- Garnish with marinated pear slices, watercress shoots, and garden herbs.
