Light verrines with Fourme d’Ambert, pears, endive and walnuts
Moyen
30 mn
Pas de cuisson
6 people
For this recipe you need :
Ingredients
- 100g de Fourme d'Ambert
- 15cl de crème liquide entière
- 30g de cerneaux de noix Daco Bello
- 2 endives
- 1 poire
- 1/2 botte de cerfeuil
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 .
