Drinking Calvados → Calvados and Nori Camembert

Recipes

Calvados and Nori Camembert

Ingredients

1 Camem­bert de Nor­man­die AOP
10 cl of Calvados
50 g of smoked kat­suo­bushi rice vin­eg­ar jelly
1 table­spoon of diced apples flam­béed with Calvados
Nori flakes
2 apples
Butter
Olive oil

Source

Mizu

The brun­oise:

Cut 2 apples into a large brunoise.
Sauté in butter and olive oil.
Add rose­mary, then flambé with Calvados.

The jelly:

Use one sheet of gelat­in for 120 ml of smoked kat­suo­bushi rice vinegar.

The camem­bert:

Cut off the top and bottom ends of the Camem­bert (the rinds) hori­zont­ally and mar­in­ate in Calvados for at least 4 hours. Cut the Camem­bert hori­zont­ally into two halves.

Recon­struct the Camem­bert in plastic wrap, layer by layer, as follows:
— 1 rind mar­in­ated in Calvados
— 1 layer of apples
— 1 layer of Camembert
— 1 layer of jelly
— 1 layer of Camembert
— 1 layer of apples
— 1 rind mar­in­ated in Calvados
Wrap tightly with plastic wrap and let it rest in the refri­ger­at­or for at least 2 hours

Before serving, cut the Camem­bert into 8 pieces and place 2 pieces on their sides. Add a little more jelly on top, then sprinkle with Nori flakes.

Chef’s words: “I wanted to revis­it Camem­bert with a Japan­ese twist. The Camem­bert is pre­pared with the rind mar­in­ated in Calvados, and the jelly is a true a clas­sic of French cuisine. Per­fect for nib­bling at aper­itif time!”.

How do you heat a still?

A still can be heated by gas or, more tra­di­tion­ally, by wood. 

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