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Pascal’s on Ponce in Coral
Gables
Pascal Oudin
Ile de France Brie
Entrée
25 mins
25 mins
Chef: Pascal Oudin, Shot at Pascal’s on Ponce, Miami , Florida
Ingredients
- 5 Fresh truffles – chopped- 1/2 bowl
- Ile de France Brie- 2.2 lbs
- creme fraiche- heavy cream- 1 bowl
- truffle oil
- sea salt
- Mascarpone- 1 bowl
- Serve with:
- A bunch of watercress per servings
- 1/ 4 pear- fresh or poached per servings
- A bunch of watercress per servings
- Glaze: port wine reduction
Instructions
- Scrape the rind off lightly from the Brie on all sides, then slice in half. (Tip: dip your knife in warm water for easier slicing)
- In a bowl mix together the Mascarpone, truffles, cream, sea salt, and truffle oil. Use a round flat surface ( i.e. cardboard covered with tin foil) or a round cookie sheet, or desert plate). Place the bottom of the Brie on your surface. Spread a layer of the truffle cream on, then cover with the top Brie layer. Cover the entire Brie “tart” with the remaining cream, the sides included.
- Cut into wedges and serve with poached or fresh pears, some port glaze and watercress for instance and toasted baguette.
