110min 4 ppl
Cervelle de Canut with Fresh Herbs
15 minutes
4 people
Medium31–60 min or 7–12 steps
15 min · 8 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 12g
Carbs 5g
Fats 16g
About this dish
A Lyonnaise silk-worker's classic: fromage blanc drained overnight until thick and spoonable, then beaten with creme fraiche until light and creamy. A heavy hand of chives, parsley, chervil and tarragon, plus a sharp hit of white wine vinegar, cuts straight through the richness for a bright, herby spread built for crusty bread.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Shallotfinely minced1 whole
- Garlic clovegrated to a paste1 small
- Fresh chivesfinely chopped3 tbsp
- Fresh flat-leaf parsleyfinely chopped2 tbsp
- Fresh chervilfinely chopped1 tbsp
- Fresh tarragonfinely chopped1 tbsp
Dairy & Eggs
- Fromage blancminimum 20% fat, drained overnight in a cheesecloth-lined sieve500 g
- Creme fraiche2 tbsp
Dried Goods
- Crusty baguette or toasted country breadto serve1 loaf
Spices & Seasonings
- Fleur de sel0.5 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Extra-virgin olive oil2 tbsp
- White wine vinegar1 tbsp
Utensils
- Cheesecloth-lined sieve
- Wooden spoon or spatula
- Mixing bowl
Method
1
Mince the shallot, grate the garlic to a paste, and finely chop all the fresh herbs. Measure out the creme fraiche, olive oil and white wine vinegar.
Approx. 5 minutes
2
Transfer the drained fromage blanc to a large bowl and beat it vigorously with a wooden spoon or spatula for 1 minute until smooth and lightened.
Approx. 1 minutes
3
Add the creme fraiche and beat again until fully incorporated and the mixture is creamy and uniform.
Approx. 1 minutes
4
Drizzle in the olive oil while stirring continuously, then add the white wine vinegar and stir to combine.
Approx. 2 minutes
5
Fold in the shallot, garlic paste, chives, parsley, chervil and tarragon until evenly distributed throughout the cheese.
Approx. 2 minutes
6
Season with fleur de sel and black pepper, then taste and adjust the vinegar or salt - the mixture should be bright, herby and distinctly tangy.
Approx. 2 minutes
7
Cover and refrigerate for at least 1 hour to allow the flavours to meld before serving.
Approx. 60 minutes
8
Serve chilled or at cool room temperature in a bowl, drizzled with a little extra olive oil and a pinch of chives, alongside thick slices of crusty baguette.
Approx. 2 minutes
