Photograph of the finished Cervelle de canut

France · Phô mai tươi trộn thảo mộc kiểu Lyon

Cervelle de canut

15 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fromage Blanc fresh cheese Fromage Blanc fresh cheese 480 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Dried shallots Dried shallots 2
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Parsley Parsley 20 g
  • Photograph of Olive oil Olive oil 40 ml
  • Photograph of Wine vinegar Wine vinegar 20 ml
  • Photograph of Salt Salt 4 g
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Let the fresh cheese drain for 10 minutes, then lightly whip it with a whisk.
  2. 2 Finely chop the shallots, garlic, scallions, and parsley.
  3. 3 Mix the herbs into the cheese along with olive oil, wine vinegar, salt, and pepper.
  4. 4 Chill for 30 minutes to allow the flavors to blend together.
  5. 5 Serve in a bowl with hot boiled potatoes and toast.
Start cooking