Serves 6
Directions
- 1Mix the flours.
- 2Whisk in cold sparkling water until you have batter consistency.
- 3Add a drizzle of honey to the batter.
- 4Dust courgettes in flour.
- 5Place the floured courgettes in the batter.
- 6Fry courgettes at 180c until golden and crispy.
- 7Finely chop your shallot and fresh herbs (chives, chervil, and tarragon).
- 8Remove the white rind from the Brillat-Savarin and place the cheese into a bowl.
- 9Using a spoon, beat the Brillat-Savarin cheese until it has a smooth consistency.
- 10Next, add the fromage blanc and crème fraiche to the Brillat-Savarin and mix well.
- 11Finish the cervelle by adding all remaining ingredients.
- 12Check the seasoning and add more salt + pepper if required.
Ingredients
- 100 g Rice flour
- 100 g Plain flour
- 5 g Honey
- 400 ml Sparkling water
- 1 tsp Baking powder
- Courgette (cut into strips)
- Seasoned flour
- Frying oil
- 100 g Fromage blanc cheese
- 75 g Brillat-Savarin
- 100 g Crème fraiche
- 5 ml Chardonnay vinegar
- 40 g Shallot (finely diced)
- 4 g Chive (chopped)
- 4 g Chervil (chopped)
- 4 g Tarragon (chopped)
- 0.5 Lemon (zest)
- 15 g Dijon mustard
- Salt
- Pepper
Tips
- This dip will sit happily in the fridge for up to 5 days, put it in a container or serving bowl and start spooning it over everything.
- Chives and chervil are okay to be chopped whole as they are, but it's best to pick the tarragon leaves before chopping.
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