Cantal cream with wild mushroom toast

• Produce

  • 200 g Cepe mushrooms
  • 12 Cherry tomatoes
  • 1 clove Garlic
  • 80 g Rhubarb

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 80 g Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 tsp Butter
  • 150 g Cantal cheese, grated
  • 100 g Cantal cheese
  • 100 ml Cream
  • 400 ml Milk, hot

• Liquids

  • 2 tbsp Water

• Other

  • 6 X 1 cm thick slices of baguettes, 15 cm long

Found on nonnascooking.com

Description

Directions

• Preheat oven to 140°C.
• In a small saucepan, bring the sugar and water to the boil, and cook until it is a light caramel colour.  
• Pour the caramel into six 100 ml porcelain ramekins.
• Cook the rhubarb in the butter until soft, then spoon a little rhubarb into the ramekins.
• Blend together the cream, cheese and eggs. Add the hot milk and blend again. Pour this custard into the ramekins and place them in a roasting tray containing hot water.  
• Cook the custards in preheated oven for about 20 minutes or until set. Remove from the oven and allow to cool.
• Heat half the olive oil in a pan and cook the mushrooms for a few minutes. Season with pepper and the garlic.
• Alternate slices of mushroom and Cantal cheese on the slices of baguette, then place under a grill and cook until the cheese has melted.
• Turn the Cantal creams out onto plates. Top with a slice of cheese and mushroom toast, garnish with cherry tomatoes and drizzle the remaining olive oil over the top.