"La Petite France" Camembert Recipe
"La Petite France" Camembert with fresh Green Asparagus, Pear, Candied Almonds, Rocket and Caesar's Dressing
I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say.
The cheese course comprising camembert with fresh asparagus, rocket and pear delivers a savoury light freshness with a slight sweetness. This prepares the palate - and the mind - for dessert.
3 Egg Yolks
1 medium Garlic Clove
10 ml Dijon Mustard
15 ml Water
125 ml Olive Oil
125 ml Sunflower Oil
30 ml freshly squeezed Lemon Juice
60 g Onions, chopped and sautéed
10 g caper, chopped
10 ml Worcestershire Sauce
20 g finely grated Parmesan
Salt and Pepper
1) Whisk the egg yolks together with the garlic, mustard and water until light and cream
2) Slowly start adding while whisking the two oils to form a permanent emulsion. Finish with lemon juice
3) Add all the other ingredients and season
Serve the camembert with the Caesar's dressing, freshly blanched asparagus, sliced fresh pear, olive oil and caramelised sugar with roasted almonds
Please post your comments and any food-related questions below.
I look forward to hearing from you.