Fourme D’Ambert, Pan-Roasted Cauliflower, Anjou Pear Puree, and Tellicherry Pepper Melba Toast from Under Pressure: Cooking Sous Vide by Thomas Keller
Fourme d’Ambert is a mild French blue cheese. Here it’s paired with cauliflower and two pear preparations. Both the pears and the cauliflower are cooked sous vi
Ingredients
- Champagne vinegar
- extra virgin olive oil
- Clarified Butter
- 70 grams unsalted butter
- kosher salt and freshly ground Tellicherry pepper
- Twelve ½-inch cauliflower florets
- Micro arugula greens
- About 120 grams Fourme d’Ambert, at room temperature
- Four 4-by-1-by-1/16-inch-thick strips Brioche
- 500 grams Anjou pears (2 to 3 pears)
- 5 grams ascorbic acid
- 145 grams granulated sugar
- 145 grams water
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