The Fourme d’Ambert revisited by chef Cyrille Zen

Cyril Zen & Grégory Cuilleron

Cyril Zen & Grégory Cuilleron

Chef tips for a savoury verrine recipe

We met Cyrille Zen at Cuisinez by M6 show. The French Top Chef 2012 finalist runs La Bergerie de Sarpoil*- a one star restaurant in Auvergne. He and his wife took over the restaurant and brought it back to life in 2006. They were awarded the one Michelin star in 2011. What makes a great dish for him? Cooking the season & using local products. For the recipe he shared with us, Cyrille picked Fourme d’Ambert – an AOC cheese from Auvergne. A savoury verrine that will take less than 20 minutes to make at home!

Fourme d’Ambert and pear verrine

Ingredients

  • 1 cup (200g) Fourme d’Ambert (AOC)
  • 1 cup (200g) dairy cream
  • 1/2 cup (100g) sugar
  • 1/4 cup (50g) beetroot or apple juice
  • 3/4 Pears

Directions

1. Peel 2 beetroots and extract the juice with a juice extractor.

2. Put the sugar into a deep saucepan, preferably stainless steel as this will allow you to see the colour changes in the caramel. Increase the heat and continue to simmer briskly about 10-15 minutes until the syrup will start to colour. Once it is a blond (2-3 minutes) to a deep amber (4-5 minutes more), take off the heat and immediately pour the beetroot or apple juice to deglaze and stop the caramel cooking.

3. Peal and chop the pears into small bite size pieces. Then glaze them with the caramel.

4. In another saucepan, melt the cheese with dairy cream and mix it. The mixture will become creamy when cooling down. Add salt and pepper.

5. In a verrine, alternate layers of glazed pears and cheese cream. Add a toasted gingerbread stick on the top.

Additional Information:

*Where to find La Bergerie de Sarpoil?

La Bergerie de Sarpoil
Sarpoil  – 63490 St-jean en val
Call +33 (4) 73 71 02 54 to make a reservation

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