Goat cheese and snail cake,
with garlic parsley juice
INGREDIENTS
• Crumb of our French Loaf grounded in food processor
• 100 g unripened goat cheese
• 2 egg yolks
• 2 tbs milk
• 1 small snail can, soaked in water
• 100 ml water
• One bunch of Italian parsley
• 1 Garlic clove
• Superior quality Olive Oil
• Superior quality Butter
PREPARATION
• Preheat oven to 375˚F. Grind crumb of French Loaf in a food processor. Separate whites from yolks. Prepare the dough by mixing bread crumb, yolks, milk and goat cheese.
• Fill small cutters with dough and and compress to obtain a flat cake. Add snails on top and place in bottom part of oven at 375˚F for about 15 minutes.
In order to obtain a crispy side,
sear cake in a pan with hot olive oil and butter and place in the oven for the remaining baking time.
• For parsley juice, place in a mixer 100 ml of boiling water, parsley leaves and the garlic clove.
Strain in a conical or very fine mesh sieve. To serve place cake in a plate, pour garlic parsley
juice all around and garnish with a mini parsley salad.
Bon appétit!
Recipe created for Au Pain Doré
by Martin Juneau
Chef Owner of
La Montée de Lait