CAN­TAL CREAM WITH WILD MUSH­ROOM TOASTS

Living France - - French Regional Cuisine -

Crème de Can­tal et son toast de cèpes From the Au­vergne Re­gion by Fran­cis Del­mas Serves 6

In­gre­di­ents 80g (3oz) sugar 2 ta­ble­spoons wa­ter 80g (3oz) rhubarb, cut into 1cm ( 1/ 3in) pieces 1 tea­spoon but­ter 100ml (3½fl oz) pour­ing cream

150g (5oz) can­tal cheese, grated 4 eggs 400ml (14fl oz) hot milk 3 ta­ble­spoons ex­tra

Method 1 Pre­heat the oven to 140°C (280°F/Gas 1). 2 In a small saucepan, bring the sugar and wa­ter to the boil and cook un­til it is a light-brown caramel colour. 3 Pour the caramel into 6 x100ml (3½fl oz) porce­lain ramekins. 4 Cook the rhubarb in the but­ter in a small saucepan un­til soft, then spoon the rhubarb into the ramekins. 5 Com­bine the cream, cheese and eggs in a blender. Add the hot milk and blend again. Pour this cus­tard into the ramekins and place them in a roast­ing pan. Add enough hot wa­ter to the pan to come half­way up the sides of the ramekins. 6 Cook the cus­tards in the oven for about 20 min­utes or un­til set. Re­move from the oven and al­low to cool. 7 Heat half the olive oil in a fry­ing pan and cook the mush­rooms for a few min­utes. Sea­son with pep­per and a lit­tle chopped gar­lic. 8 Al­ter­nate slices of mush­room and can­tal cheese on the slices of baguette, then place un­der a grill and cook un­til the cheese has melted. 9 To un­mould, run a knife blade around the in­side edge of the ramekins and turn the can­tal creams out onto plates. Top with a slice of cheese and mush­room toast, gar­nish with cherry toma­toes and driz­zle the re­main­ing olive oil over the top.

vir­gin olive oil

200g (7oz) cep mush­rooms, sliced freshly ground pep­per 1 clove gar­lic, finely chopped

100g (3½oz) ex­tra can­tal cheese, cut into small pieces

6 x 1cm (1/3in) thick slices of baguette, 15cm (6in) long

12 cherry toma­toes

Can­tal cheese has been made in the moun­tain­ous re­gion of Au­vergne for more than a thou­sand years. This won­der­ful hard cheese, sharp and nutty, re­sem­bles a ched­dar and is a great cheese to cook with

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.