Chef(s) Patrick GÉRÔME (Auberge Le Baluchon) offer(s) you
the following appetizer:
Goat cheese fondant ; with apples, caramel sauce red-wine and clover honey
Ingredients:
Fondant :
200 g goat cheese
30 g flour
1 entire egg
40 g bread crumbs
100 gmixed nuts
1 pinch of salt
Caramel :
200 ml red wine
60 g clover honey
Garnish
2 apples
1 endive
1 bunch of herbs
Juice of 1 lemon
Methods:
Divide the cheese in 50-g (approx.) portions. Coat the portions with flour, dip in the whipped egg, and roll in the mixture of bread crumbs and chopped nuts;
Fry 3 to 4 minutes in a deep fryer, set aside and keep warm.
Reduce the wine and honey in a casserole and let thicken slightly to make a caramel;
Core the apples and cut in large round slices. Sprinkle with lemon juice.
Separate the endive leaves, place on a plate, and make a mound with the fondant and apples;
Drizzle de caramel and decorate withyour selected herbs
Comments:
Our recommendation of cheese:Tomme du Haut Richelieu or other cheese with a firm crust;
Mixed nuts: lightly chopped pistachios, hazelnuts, cashews, pine seeds, walnuts.
