Recettes @en Recipes

A chèvre en mousse and its endive

Ingredients for four

  • 200 g of Selles-sur-Cher A.O.C. Le Pic
  • 2 ripe avocados
  • Old-fashioned Dijon mustard
  • Sea salt (or fleur de sel)
  • Endive petals
  • Eatable flowers


Mix cheese to the soft flesh of the avocados. Whip. Perfume with mustard and salt. Drop the mousse on the endive petals. Decorate with eatable flowers. Enjoy with dry white wine.

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