An unusual pie with Camembert, pears and raisins Bashny.Net

Delicate, creamy, with a pronounced note of mushroom and covered with legends ... The famous Normandy cheese - №1 in the list of preferences of many fans of this French product.

An unusual pie with Camembert, pears and raisins

Time to cook 1 hour + 1 hour for preparation

Products for 4 servings:

2 heads Camembert,
150 g of flour,
50 g butter,
3 eggs,
200 g liquid cream,
1 lettuce,
¼ lettuce Frise,
20 grams of raisins,
100 g of nuts,
1 pear,
1 bunch green onions,
1 shallot.




How to cook:

Prepare the rim of the dough. 3/4 head Camembert Stir into a smooth mass, add the flour to the cheese and eggs. Shape the dough, roll it with a rolling pin to a thickness of 5 mm and a wrap-around circular shape (get a ring of dough). Bake on a sheet of parchment for 15 minutes at 160 degrees. The oven temperature should be given to pre-warm.

Pasta from Camembert. The residue of the first head cheese mixed with chopped shallots and green onions, season with salt and pepper.

Cheese filling. The second head of Camembert melt state to cream, then whisk in the blender. Make sure that the mass turned out too thick. Pour the cheese in a trap and is set aside (for siphon need 2 cans).

Cream of lettuce. Bring the cream to a boil, put in a pot pre-washed and peeled from the dried leaves of the onion. Boil about 3 minutes over medium heat. Remove from the heat, carefully grind in a blender, season with salt and pepper and let cool.



Photo: kitchenghosts.carbonmade.com

Caramelized pear. Chop nuts, pear cut into small cubes (brunoise) and caramelizing in a pan, add the washed and-dried raisins.

Assembling the cake. Put the dough on the rim of a shallow bowl, fill the middle of an even layer of paste of Camembert. The next layer - air curd from the siphon. Sprinkle caramelized pear with walnuts and raisins, garnish with lettuce leaves. The final touch - add a creamy sauce latukovogo.

Author: Ekaterina Baidukova