Camembert Raw Milk Emulsion, Pear with Cider Vinegar and Hazelnut Oil
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.
