⏱️ Preparation
45 minutes and 12 hours’ setting time for the ice cream
⏱️ Cooking
15 minutes
👥 Servings
Serves 4
2025 Les Gets Gouts De Montagne @corentin Croisonnier 95
Recipe by Christophe PaulyWhite Tomme in two recipesCooked in mountain-flavoured muslin & served with sobacha ice cream
Coq Au Champs
IngredientsFor the Tomme Mousseline
- 500ml of milk
- 100g single cream
- 375g white tomme cheese (finely grated)
- 2g xanthan gum
- Salt
For the Tomme ice cream (to be prepared the day before)
- 375g raw farm milk
- 25g water
- 250g white Tomme cheese (grated)
- 5g glycerine
- 2 egg yolks
- Salt
IngredientsFor the fillingsand dressage
- 80 g blueberries
- a knob of butter
- 2 tbsp sobacha buckwheat
- Wild caraway seeds (roasted)
- Wood sorrel leaves
- 8 small mint leaves
- Marigold flowers and leaves
- 4 pieces of fresh tomme cheese (to serve alongside)
- 4 slices of sourdough bread (toasted)
2025 Les Gets Gouts De Montagne @corentin Croisonnier Lq 99 1
2025 Les Gets Gouts De Montagne @corentin Croisonnier 2
2025 Les Gets Gouts De Montagne @corentin Croisonnier 46
2025 Les Gets Gouts De Montagne @corentin Croisonnier 57
2025 Les Gets Gouts De Montagne @corentin Croisonnier 71
2025 Les Gets Gouts De Montagne @corentin Croisonnier 95
👩🍳 Preparation
1. Tomme ice cream (To be made the day before)
- Infuse and melt: Bring the raw milk and water to a gentle simmer in a saucepan. Add the grated white Tomme cheese and allow it to melt gently.
- Blend and thicken: Blend the mixture once. Add the egg yolks and glycerine, then blend again. Season with a pinch of salt.
- Rest and churn: Place the mixture in the fridge and leave to rest for 12 hours. The next day, churn the mixture in an ice-cream maker.
2. The warm mousseline
- Melt the Tomme: Bring the milk and cream to a simmer in a saucepan. Add the 375 g of grated white Tomme and melt it over a very low heat.
- Thicken and strain: Add the xanthan gum. Blend the mixture thoroughly until perfectly smooth, then strain it through a fine sieve. Adjust the seasoning with salt.
- Filling the siphon: Pour the hot mixture into a siphon. Insert two gas cartridges (N2O) and shake vigorously. Keep the siphon in a bain-marie at 60 °C until ready to serve.
3. The garnishes
- Make the fruit compote: In a small frying pan, melt the blueberries over a low heat with a knob of butter for a few minutes, until they are tender and slightly juicy.
🍽️ Table Setting and Service
- The warm bowl: In a deep plate, arrange a bed of warm blueberries. Cover completely with the warm Tomme mousse dispensed from the siphon.
- The herbs: Gently scatter the top of the mousse with oxalis leaves, two small mint leaves per person, and the marigold petals and leaves. Finish with a few roasted meadow caraway seeds.
- The chilled bowl: At the same time, shape a neat quenelle of tomme ice cream in an individual bowl that has been chilled in the freezer beforehand. Sprinkle the ice cream with crispy sobacha buckwheat seeds.
- The accompaniment: Serve these two dishes side by side immediately, accompanied by a piece of fresh, unpasteurised Tomme cheese and a slice of well-toasted sourdough bread.
