Recipe: Cervelle de canut

Name: Cervelle de canut
Prep time: 15 min
Total time: 195 min
Yield: 6 servings
Ingredients: 300 g (10.5 oz) of drained and thick fresh cheese; a mixture of: 1 shallot minced (chopped very fine), 10 g (0.4 oz) of chopped chervil, 10 g (0.4 oz) of chives cut very fine (with scissors); 2.5 dl of light cream; 6 cl (0.3 cup) of peanut oil; 6 cl (0.3 cup) of vinegar; salt and freshly ground pepper

By chef patrick Asfaux 4.9/5 (9 reviews)

Prep 15 min

Rest 3h

Total 3h15

Servings 6 serv.

All Lyonnais will tell you there is cervelle and cervelle (nothing to do with the organ)

Ingredients for 6 servings

Adjust for

servings

300 g (10.5 oz) of drained and thick fresh cheese
a mixture of: 1 shallot minced (chopped very fine), 10 g (0.4 oz) of chopped chervil, 10 g (0.4 oz) of chives cut very fine (with scissors)
2.5 dl of light cream
6 cl (0.3 cup) of peanut oil
6 cl (0.3 cup) of vinegar
salt and freshly ground pepper

Step-by-step directions

1 In a salad bowl pour the light cream and put it in the freezer for 10 minutes.

2 Meanwhile in another larger bowl put the fresh cheese the minced shallot the chopped herbs the vinegar then the oil salt pepper and mix well.

3 Remove the bowl from the freezer then with a whisk whip your cream into stiff whipped cream.

4 Start by putting 2 spoonfuls into the seasoned fresh cheese and mix well with a whisk then add the rest of the whipped cream and mix gently by cutting and lifting with a spatula.

5 Mold in a round mold (teflon or flexipan) and store in the fridge for at least 3 hours.
Presentation:
unmold onto a nice round dish arranging around it carrot sticks celery branches beets black radishes etc. You can even serve it with rye bread and butter the game being to dip into it ideal for an appetizer between friends.
* the canuts were the name of the silk weavers who revolted in 1830. In order to mold the cervelles they put them in a mold lined with muslin fabric so they could unmold them more easily.