Cervelle de Canut Light
100 g plain white cheese 0% fat
3 tbsp almond cream
1 egg white
A mix of young shoots
1 sprig of flat parsley
1 sprig of chervil
1 tsp dry white wine
1 tsp red wine vinegar
1 tsp olive oil
Salt and pepper
Peel the shallot and chop it very finely.
Wash, drain, and chop the fine herbs.
In a salad bowl, put the cottage cheese and whisk it vigorously. Add cream and mix.
Stir in the chopped shallot, herbs, then oil, vinegar and wine, salt, and pepper. The preparation must be well raised.
Beat the egg white with a pinch of salt. Gently incorporate it into the previous mixture.
Keep cool for 1 hour.
Serve very cold as a dumpling on a bed of young shoots.
7% acidity. Red wine vinegar (sulfites), preservative: sodium acid sulfite.
*Allergen information: contains sulfites
Storage: Store in a cool dark place.
Shelf life: Vinegar is part of the list of food exempted from expiry.