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


Preparation info

  • Dessert - Serves


    • Difficulty


    • 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.


For the Pickled Girolles

  • 250 g girolles, cleaned and trimmed
  • 500 ml white wine vinegar
  • 2 bay leaves
  • ½ lemon
  • 6 black peppercorns
  • 150 g demerara sugar


    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 hazlenut toasts, and a sprinkle of picked girolles.

    Pickled Girolles

    Gently warm all ingredients, except for the mushrooms, then simmer for 2 to 3 minutes before adding the mushrooms arid removing from the heat. Allow to cool and use as required. Store in the juice in a jar.