Cut off the rind of the cheese. Melt the cheese in the cream.
Add a shot glass of Grand Marnier and 2 soaked gelatine
sheets. Pour the mixture into small glasses and leave to cool
in the fridge.
Finish: decorate the timbale with a few beechnuts in the
autumn or crushed pistachios in the other seasons. Finish with
bio orange zest.
camembert mousse with Grand Marnier
Grand Marnier
beechnuts
organic orange
Cut off the rind of the cheese. Melt the cheese
in the cream. Add a shot glass of Grand Marnier
and 2 soaked gelatine sheets. Pour the mixture
into small glasses and leave to cool in the
fridge.
Finish: decorate the timbale with a few
beechnuts in the autumn or crushed pistachios
in the other seasons. Finish with bio orange
zest.
camembert mousse
with Grand Marnier
Grand Marnier
beechnuts
organic orange
