- Half a litre of milk
- 3dl liquid cream
- Half of a well-ripened Isigny Sainte-Mère Camembert cheese
- Two eggs
- One egg yolk
- Eight sticks of celery, 10cm long and 1.5cm wide
- A little bit of fine breadcrumb topping and an egg
- A salad of seasoned, young sprouted shoots
Using a blender, mix the milk, cream, the half Camembert, the eggs and the extra egg yolk, season the mix and put it through a fine sieve. Fill four small pots with the mixture, then put them to cook for 30 minutes in an oven at 150°C (gas mark 5): they should go into the oven in a water jacket (bain marie) starting with a hot oven and cold water. This starter can be enjoyed with a glass of cider a room temperature. While the pots are in the oven, cook the sticks of celery in boiling water. Pat them dry, then dip them in beaten egg and coat with breadcrumbs and put them to one side. Take the Camembert pots out of the oven and leave them to cool to room temperature. Fry the celery sticks in a deep frier for five minutes at 160°C, pat some of the oil off them before serving with the salad of sprouted shoots.
This starter can be enjoyed with a glass of cider a room temperature.