Petit Camembert and mango tartar with cashew crumble

 
Starter
Petit Camembert and mango tartar with cashew crumble
Serves: 
5 and more
Preparation time: 
10 to 30 min
Cooking time: 
< 10 min
Ingredients: 

• 500 g mango (17.5 oz)
• 200 g Ile de France Petit Camembert (7 oz)
• 50 g breadcrumbs (2 oz)
• 50 g parmesan (2 oz)
• 50 g cashew nuts (2 oz)
• 30 g butter (1 oz)
• 1 pinch of fine salt
• 1 pinch of Cayenne pepper
• 2 tbsp. chopped flat parsley
• 2 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 1 tsp. honey

Preparation: 

Crumble Mix:

 

1. Crush the cashew nuts using your fingers, mix in the chilled diced butter, parmesan and breadcrumbs.

 

2. Bake at 180 °C (350 °F) for 3-4 min. Crumble and allow to cool.

 

Tartar:

 

1. Finely dice the mango and Petit Camembert and chop the parsley. Mix.

 

2. Prepare the sauce with the honey, balsamic vinegar and olive oil, then mix together with the tartar. Season with salt and Cayenne pepper.

 

3. Arrange in small glasses and sprinkle with the crumble.

 

Discover our Petit Camembert 125 g

Ile de France Petit Camembert is a genuine soft cheese with the right taste whenever you buy it: stable, mild taste, soft and mild texture and the thinnest rind ever

Read more

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