Camembert raw milk emulsion, pear with cider vinegar and hazelnut oil

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.

Camembert raw milk emulsion, pear with cider vinegar and hazelnut oil
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Serves: 6 Prep Time: 3 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1|1|1 voted )

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.

Camembert raw milk emulsion, pear with cider vinegar and hazelnut oil