À Table: Crumble de Chèvre Frais




From the Food-hall: Crumble de Chèvre Frais  – Fresh Goats Cheese Crumble

Cyrille Hardouin of Fromageria Hardouin, 5 place d’Aligre, 75012 Paris says goats cheese from Neuvy, Loir-et-Cher and made from unpasteurised milk is more aromatic, has a stronger flavour and remains ultra fresh for 3 or 4 days after being made. This is when they are at their best for this recipe. As they age and harden they become ready for use in other favourites such as grilled goat cheese salad.

Freshly made French Goats Cheese (Credit: Flick Koen Photos)

Freshly made French Goats Cheese (Credit: Flick Koen Photos)

Preparation: 20 mins
Cooking time: 60 mins
Standing time 60 mins
Serves 4

Ingredients:

Fresh goats cheese creme:
250g fresh, day-old, goats cheese (fromage de chevre)
25 cl whipping cream (fleurette de normandie)
25g strawberry tree honey
1 egg
Salt
Espellete pepper

Parmesan crumble:
60g softened butter
40 g flour
50 g parmesan

Fresh goats cheese creme
Mix all ingredients in a salad bowl, season with the salt and pepper above. Fill four individual serving dishes with this cream and bake in a 100C oven for 45 minutes. Once baked set aside to stand and cool for 60 minutes (this part can be done the evening before).

Parmesan crumble
Mix all ingredients in a salad bowl. Roll out and flatten this mixture between two sheets of oven paper, remove paper and place on a baking tray in the oven to cook for 15-20 minutes at 180C until golden brown. Remove and once cool chop up finely. Sprinkle this crumble over the creme in the individual serving dishes and serve with fresh thin slice of toast.

Recipes: Editorial Staff
editorial@french-news-online.com

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Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
 Vivienne Bolton

 

Vivienne Bolton

 

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