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Stage 10: Cantal cream with wild mushroom toast recipe
- Cuisine: French
- Serves 4-6
Stage 10: Aurillac – Carmaux
Gabriel is in the Cantal, a region famous for making great cheeses over at least the last thousand years. Gabriel visits the maker of one of his favourite French cheeses, Cantal, made with raw milk. In the kitchen, a local chef, Francis Delmas, creates a Cantal cheese custard served with a wild mushroom toast.
This dish is lovely served with a green salad.
Ingredients
80g sugar2 tbsp water
80g rhubarb, cut into 1cm pieces
1 tsp butter
100ml cream
150g grated Cantal cheese
4 eggs
400ml hot milk
3 tbsp olive oil
200g sliced cèpe mushrooms
A little freshly ground black pepper
1 clove garlic, finely chopped
100g Cantal cheese, cut into small pieces
6 x 1cm thick slices of baguettes, 15cm long
12 cherry tomatoes
Preparation
Preheat oven to 140°C.In a small saucepan, bring the sugar and water to the boil, and cook until it is a light caramel colour.
Pour the caramel into six 100ml porcelain ramekins.
Cook the rhubarb in the butter until soft, then spoon a little rhubarb into the ramekins.
Blend together the cream, cheese and eggs. Add the hot milk and blend again. Pour this custard into the ramekins and place them in a roasting tray containing hot water.
Cook the custards in preheated oven for about 20 minutes or until set. Remove from the oven and allow to cool.
Heat half the olive oil in a pan and cook the mushrooms for a few minutes. Season with pepper and the garlic.
Alternate slices of mushroom and Cantal cheese on the slices of baguette, then place under a grill and cook until the cheese has melted.
Turn the Cantal creams out onto plates. Top with a slice of cheese and mushroom toast, garnish with cherry tomatoes and drizzle the remaining olive oil over the top.
If you enjoyed this Stage 10: Cantal cream with wild mushroom toast recipe then browse more French recipes, vegetarian recipes, cheese and dairy recipes and our most popular hainanese chicken rice recipe.
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