Elmhirst with Summer Truffles, Pickled Girolles, Buckler Sorrel, Warm Hazelnut Toasts

Name: Elmhirst with Summer Truffles, Pickled Girolles, Buckler Sorrel, Warm Hazelnut Toasts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves twelve
Cuisine: United Kingdom
Ingredients: 150 g demerara sugar; 6 black peppercorns; ½ lemon; 2 bay leaves; 500 ml white wine vinegar; 250 g girolles, cleaned and trimmed

Preparation info

Serves
twelve

Difficulty
Easy
Ready in
40 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

Elmhirst is a triple Jersey cream cheese, rich and silky, weighing approx 1 kilo plus. It is made on the banks of the River Dart, Devon, on the sharpam Estate. Using the milk yield from the Jersey herd, the cheese is matured quite quickly; it as a white rind.

Ingredients

For the Pickled Girolles

250 g girolles, cleaned and trimmed
500 ml white wine vinegar
2

Europe
United Kingdom
Gluten-free
cheese
Vegetarian

Method

We split the cheese in half, giving two rounds, shave some fresh truffle over one hair, give a decent covering and be generous, drizzle a little white truffle oil over and replace the other half on top. Leave for a couple of days to ‘reset’ and use as required, serving at room temperature. Garnish with some citrussy buckler sorrel, warm hazelnut toasts, and a sprinkle of picked girolles.