Creamy sorrel, caramel iced ceps and Montbrison Fourme tiles with seeds and caramel pieces
A recipe proposed by the chef of the restaurant “Le chalet la Boule d’Or” located in Feurs, in Loire.
Hervé Crozier
Hervé Crozier
A recipe proposed by the chef of the restaurant “Le chalet de la Boule d’Or” located in Feurs, in Loire.
Medium
Preparation: 60 min
Cooking: 30 min
4 servings
Ingredients
1 l water
1 farm chicken carcass
1 carrot
1 onion
1 “bouquet garni”
Salt, white pepper
200 g “fourme de Montbrison” (french cheese)
1 tsp. potato starch
40 g squash seeds
40 g caramel pieces
100 g ceps cap
2 c à s strong caramel
1 knob of butter
40 g shallots
80 g leaves of sorrel
1 l white chicken stock
30 cl thick cream
Directions
In a pot, place the carcass, carrot and onion cut into small dices and the “bouquet garni”.
Add cold water at height. Bring to a boil then salt the mixture and pepper it.
Let it reduce by a third then pass it all in a sieve.
Let the minced shallot and then the sorrel sweat.
Wet them with the chicken stock.
Mix all with potato starch diluted in water and add the cream.
Rectify seasoning if necessary.
Keep warm.
Sort the ceps and cook them.
Cut 4 whole “fourme de Montbrison” slices with 3mm thick.
Place the slices on a nonstick surface and sprinkle with squash seeds.
Sprinkle the slices of potato starch lightly.
Bake in the oven at 180°C (th.6) until light colouring.
Take them out and sprinkle them with the caramel pieces.
Mould each tile on a cylinder before they harden.
Heat the creamy without boiling.
Cook the ceps in strong caramel.
Put the creamy in a hot tureen and put in the ceps.
Place the tile on the side.
