Morbier has long been considered the "little brother of the County". This cheese made from raw cow's milk and ash skate was made in winter, when the cows did not give enough milk to make Comté cheese. At the time, we made a small cheese with the little milk obtained, and we made a second the next day, which we placed on the previous day. To protect the first, we spread a little soot on the surface, hence the gray skate.
Today we use vegetable charcoal to make this characteristic line of morbier, which helps to digest but does not give any taste to the cheese. On Tuesday, Marion Sauveur offers to cook it in cream, a delicious and simple recipe to make.
Ingredients :
- 100 grams of Morbier
- 10 cl of cream, 30% minimum fat
The cream recipe
1. We start by melting the morbier without the crust in a saucepan over low heat. You must mix well and be careful that it does not take on color.
2. Once the morbier is melted, add the crème fraîche and let it heat for one to two minutes over medium heat. Still stirring until the mixture thickens.
3. To have only the cream of the crop, you must then make an emulsion. If you don't have a siphon, you can use a mixer arm. Immerse it in the cream, leaving the blades half air. Small bubbles of cream will form on the surface: all that remains is to collect them.
4. This emulsion will be perfect served with a chicken filet and a few chopped hazelnuts. You can use the rest of the cream instead of a béchamel, in a croque-monsieur for example.
If you don't want to cook ...
If you are on vacation in Paris, you can discover this recipe at the Franc-Comtois Matthias Marc, which serves this summer an appetizer based on an air purée, a cream of morbier, mounted in yellow wine and with eggs trout on top. Its restaurant is called Substances, and is located about ten minutes' walk from the Champs-Elysées.
Matthias Marc's recipe
- For the morbier cream:
- 700 g milk
- 350 g morbier
- 1 garlic clove
- 40 g butter
- 40 g yellow wine
Mix all the elements. Cook for 12 minutes at 70 degrees. And let cool.
- Puree :
- 1 kg of potato pulp sieved
- 1 liter of fresh cream
- 1/2 liter of milk
- 500 g butter
- 11.5 g agar agar
- salt
- smoking wood
In a roundel, bring the milk, cream, butter and pulp to a boil. Add the agar and salt and boil for 3 minutes. Mix to smooth the whole. Get rid of and smoke three times. Add to the siphon.
- For dressage:
At the bottom of the bowl, place the morbier cream. Above, the mash in a siphon. And a few small trout eggs for color and crunch.