"Simplicity is the ultimate sophistication" LdV

Wednesday, 1 July 2015

CARAMELIZED APPLES, PARMA HAM AND GOAT CHEESE VERRINE

CARAMELIZED APPLES, PARMA HAM AND GOAT CHEESE VERRINE

Even if it is a little bit out of date now in France, I still love to realized some verrines for my guests, especially for my "buffet d'été" (summer buffet). This one is very tasty and refreshing. Even if you are not a "cook", you will be impressed by how easy it is to make. Obviously if you are not too keen on the goat cheese, you can take Camembert or even Philadelphia instead. Walnuts go fantastically well with this kind of cheese. 

Wine pairing : Sancerre (Red) from the Loire Valley.







CARAMELIZED APPLES, PARMA HAM AND GOAT CHEESE VERRINE
A quick glance in your kitchen...

In your fridge
Goat cheese
Crème fraîche
Apples
Parma ham
Butter

In your cupboard
Walnut kernels
Mustard
Brown caster sugar

CARAMELIZED APPLES, PARMA HAM AND GOAT CHEESE VERRINE
Serves 4
250g of goat cheese
A few walnuts kernels 
20g of Crème fraîche
1 tbsp of mustard
4 apples (peeled and diced)
4 Parma ham slices (roughly diced)
Butter for the pan
20g of brown caster sugar

In a pan, fry the apples and walnuts with the butter and sugar for 5 minutes. Set aside to cool down.
Meanwhile in a bowl, mix the goat cheese with the crème fraîche and mustard.
Take the 4 verrines and pour in the goat cheese mixture then the caramelized apples.
Finish with the Parma ham on top.
Best served chilled!

No comments:

Post a Comment