Light verrines with Fourme d’Ambert, pears, endive and walnuts

Mix the cheese with the liquid cream then pour everything into a siphon.

Screw in a cartridge and set aside.

Peel and cut the pear into cubes.

Cut the endives in 2, remove the core then finely slice.

In glasses, distribute the diced pear, the sliced ​​endive and a few crushed walnuts .

Add the foam to the Fourme d'Ambert, then decorate with some fresh herbs and a walnut kernel .