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Français Brillat-Savarin is a relatively recent invention, created in 1930 by pioneering cheesemaker Henri Androuët, who set up his own creamery in 1910. The new cheese was named in tribute to the great 18th century French gourmet Jean Anthelme Brillat-Savarin. It is known as a triple-cream, a cheese enriched by the addition of extra cream, and has been called the ‘foie-gras of cheese’ for its delicious, unctuous smoothness. Flavours are fresh and milky with a light tang of acidity. Brillat-Savarin was granted PGI (Protected Geographical Indication) status in January 2017. It can be eaten young or well-ripened - matured for 1-4 weeks to give a snowy-white down and a rind with earthy, mushroomy flavours, and is available in a variety of sizes, usually 100 g – 300 g - but up to 500 g for the true aficionado!
© Nathalie Carnet
Pear Belle Kristin
recipe from chef Kristin Frederick- 6
- 2 h
- 1 h 20 min
Ingredients
- For the base
- 65 g Fourme d’Ambert
- 145 g blanched almonds
- 90 g walnuts
- 180 g muesli with dried fruit and nuts
- 130 g brown sugar
- 120 g butter
- For the cheesecake
- 100 ml full fat cream
- 4g agar-agar
- 400 g Brillat Savarin
- 250 g chestnut puree
- 330 ml whipped cream
- For the pear jelly
- 1 l pear juice
- 2 sticks cinnamon
- 4 g agar-agar
- For the poached pears and fried pear slices
- 1 l water
- 250 g sugar
- 2 vanilla pods
- 2 pears
Method
Make the base the day before
- Preheat the oven to 180°C.
- Dice the Fourme d’Ambert into small pieces.
- Mix all the ingredients together (except the butter) to give a smooth, even texture.
- Melt the butter and add. Mix again, then roll the dough out on a baking sheet.
- Cut out six circles with a cookie cutter and bake for 5 – 15 minutes until golden.
Make the cheesecake the day before
- Heat the cream and agar-agar in a saucepan.
- Combine the Brillat- Savarin with the chestnut puree, and add the cream and agar-agar mixture.
- Add the whipped cream little by little.
- Spoon onto the baked bases which have been placed in individual circular moulds.
- Chill in the fridge for 24 hours.
Make the pear jelly
- In a saucepan, infuse the pear juice with the two sticks of cinnamon for 30 minutes, then add the agar-agar.
- Top the cheesecakes with the jelly, and chill for a minimum of 6 hours.
Poach the pears
- Place the water, sugar and vanilla pods in a saucepan and boil to make a syrup.
- Peel the pears.
- Add the pears to the syrup and poach for 10-15 minutes.
- Cool the pears; dice one and leave the other whole.
Fry the pear slices
- Take the whole pear and slice it very thinly with a mandoline.
- Fry the slices in a deep fat fryer at 180°C, until crisp and golden.
To assemble
- Before turning out the cheesecakes, chill on the freezer for an hour. If they don’t come out easily, warm the outside of the moulds with a cloth soaked in hot water.
- Arrange the poached pears and fried pear slices on the cheesecake.
Autoriser
Kristin Frederick
California-born Kristin Frederick came to France 10 years ago to learn about gastronomy. Now, with her Camion qui Fume food truck launched in 2011, she has become a pioneer of Parisian street food, serving gourmet burgers featuring real French cheese. “In the past 7 years, I’ve used so many different cheeses, including Fourme d’Ambert, Gruyère, Saint-Nectaire and Comté,” she tells us. Kristin currently runs 2 food trucks and heads up 3 restaurants, including Camion qui Fume, a Chinese street food restaurant named Huabu, and GreenHouse , a nature-centric bistro-style restaurantmodelled on Kristin’s own vision of healthy eating. She also finds time to help larger restaurant chains improve their quality. They’re in good hands.
