Cheese Sabayon on Truffle with Cheese Sticks | Vegetarian Dishes | DW | 25.02.2005
  1. Inhalt
  2. Navigation
  3. Weitere Inhalte
  4. Metanavigation
  5. Suche
  6. Choose from 30 Languages

Vegetarian Dishes

Cheese Sabayon on Truffle with Cheese Sticks

The ski resorts around Mont Blanc are not only known for their scenery. The excellent food in two-star Hotel Hameau Albert 1er is also an attraction. It boasts two Michelin stars and is owned by head chef Pierre Carrier.


Cheese Sabayon on Truffle with Cheese Sticks (4 portions)

For the truffle sauce.:
1 black truffle (ca 20g)
1 shallot
10cl veal stock

For the Cheese Sabayon
4 egg yolks
2 dessert spoons of water
2 dessert spoons of white wine
200g of strong tasting soft cheese (like Reblechon Fermier)
25g of milk
1 piece of butter

For the Cheese Sticks:

400g of hard alpine cheese (like Beaufort d'Alpage)
200g flour
4 eggs
200g breadcrumbs


To make the truffle sauce chop the shallot and fry slowly in butter. Remove a piece of the truffle and chop up the rest and add to the butter. Pour in the veal stock and simmer on low heat until the liquid has thickened.

To make the Sabayon peel the crust off the cheese and cut the cheese into cubes. Put the cubes and milk into a small saucepan and warm at a low heat until the cheese melts. In the meantime whisk up the egg yolks with water and the wine until frothy. Heat in a bowl sitting in warm water until the egg foam starts to thicken. Add a piece of butter and continue stirring. Prepare four deep plates. Pour the truffle sauce into the plates and add a few slices of fresh truffle. Cover with the cheese Sabayon and bake until the surface has turned golden brown. Decorate with grated truffle.

To make the cheese sticks cut the hard cheese into strips eight centimetres long and one and a half centimetres wide. Put breadcrumbs and flour into separate bowls. Whip the eggs and pour into a bowl. Dip the cheese sticks in the flour, then the egg and finally the breadcrumbs. Chill for a half hour. Then fry in butter until golden brown.

Pierre Carrier serves the cheese Sabayon and cheese sticks as a snack. He recommends a wine like a Chignin Bergeron.

Bon Appetit!