White cheese with herbs using a Cecotec
(5)
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Prepare to be amazed by the delightful Canut brain, a recipe hailing from the culinary heart of Lyon, France! This creamy and herbaceous dip is not just a feast for the taste buds but also a conversation starter, as its quirky name suggests a play on the local Canuts, the silk weavers of yore. With a medley of fresh herbs like parsley, chives, and tarragon, combined with luscious white cheese and a touch of clotted cream, this dish is perfect for slathering on crusty bread or as a zesty companion to your favorite charcuterie. Fun fact: the Canut brain is often served chilled, making it the ideal partner for warm summer evenings, evoking the vibrant atmosphere of French bistros where laughter and good food reign supreme. So grab your food processor and get ready to whip up a dish that’s as rich in history as it is in flavor!
Ingredients
- 15 g Fresh chive
- 15 g Fresh parsley
- 250 g White cheese
- 20 g Shallot
- 2 g Garlic powder
- 15 g Olive oil
- 5 g Wine vinegar
- 2 g Salt
- 1 g Pepper
Steps
Herb Infusion
- Add 15 g of fresh chive, 15 g of fresh parsley in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 7.
- Transfer the content of the food processor bowl in a bowl.
Base Mixture
- Rinse the food processor bowl.
- Add 250 g of white cheese, 20 g of shallot, 2 g of garlic powder, 15 g of olive oil, 5 g of wine vinegar, 2 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
Combine
- Transfer the content of the bowl in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 2.
Serve
- Transfer the content of the food processor bowl in a service dish.
- Serve Cold.
