40 cl of DPO Isigny cream
125 g Isigny Sainte-Mère Camembert cheese
1 Chanteclerc apple
3 Normandy eggs
200 g of faisselle
6 slices of andouille from Guéméné or Vire
175 g rocket
1/2 bunch of fresh coriander
Preheat your oven to 160°C.
Bring a pan of salted water to the boil. Dip the arugula in it
for 5 seconds, then in ice water to cool.
Drain the arugula well and mix it with the washed and leafy coriander
previously washed and thinned out.
Mix the faisselle, 20 cl of Isigny A.O.P. cream, whole eggs, salt,
pepper and nutmeg.
Mix in the apple and the andouille, cut into cubes.
Pour the mixture into muffin tins and bake for 30 minutes.
Meanwhile, for the sauce, heat 20 cl
de crème et le Camembert Isigny Sainte-Mère coupé en morceaux.
Arrange on your plate and cover with the sauce as you wish, but in
Normandy Normandy, we don’t count!