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Recipe · Lyonnais
Cervelle de canut
Lyon herbed fresh cheese dip
⏱ 15 minServes 4Easy185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)well-drained fromage blanc
50 ml (3½ tbsp)thick crème fraîche
3shallots
2 clovesgarlic
1bunch chives
1 tablespoonchopped parsley
1 tablespoonchervil
2 tbspdry white wine
1 tablespoonolive oil
1 tablespoonvinegar
Saltpepper
- 500 g (18 oz) well-drained fromage blanc
- 50 ml (3½ tbsp) thick crème fraîche
- 3 shallots
- 2 cloves garlic
- 1 bunch chives
- 1 tablespoon chopped parsley
- 1 tablespoon chervil
- 2 tbsp dry white wine
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- Salt pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the fromage blanc in a cloth for 2 hours.
- Whisk it with the cream until fluffy.
- Very finely chop the shallots, garlic and all the herbs.
- Stir them into the cheese.
- Add the white wine, oil and vinegar.
- Season with salt and pepper and mix well.
- Cover and chill for 2 hours so the flavors develop.
- Serve chilled as a starter with toast or steamed potatoes.
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