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CERVELLE DE CANUT

Beat the cream in a salad bowl for a long time, using a whisk, add the fromage blanc little by little, then the finely chopped shallot and herbs. Make a vinaigrette with the oil, vinegar, salt and pepper, add it to the mixture while still whisking. Cover the bottom of a high-sided dish or a salad bowl with a large piece of fine muslin. Pour the mixture onto the muslin, squeeze well, fold the sides of the muslin to close and keep in the refrigerator for 2 or 3 hours. To turn out, unfold the muslin delicately, turn out on the serving dish and remove the muslin.
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1 1/3 lbs fromage blanc
1 shallot
parsley, chives, chervil
2/3 lb cream
3 tbsp olive oil
1 tbsp vinegar
salt, pepper
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10
mn
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You can serve it as an appetizer by itself or with raw vegetables or instead of cheese after the main course.
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Rh™ne-Alpes
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Appetizers
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Brouilly
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