There are all the ingredients and taste of the tartiflette, except it does not upset you stomach, and it’s delicate and almost light. 😉
Try it is to adopt it!
For 4 people
- 1/2 Reblochon
- 100ml (0,4 cup) of white wine
- 150ml (2/3 cup) of liquid cream
- New potatoes (2 to 3 per person)
- 75g (2,5 oz) of matchsticks bacon
- Fried onions
- Fleur de sel
Cook the new potatoes in boiling water until tender.
In the meantime, pour the white wine in a pan and add the cut in pieces reblochon (without the rind).
Warm up, stirring regularly, for about 5 minutes.
Add the cream and a pinch of fleur de sel, and let cook for a few more minutes.
Set aside.
In a frying pan, fry the bacon until golden brown.
Mix the reblochon cream with a long neck blender (or a regular blender), to completely dissolve the cheese and obtain an airy and foamy cream.
Presentation : Dispose the cut in pieces potatoes at the bottom of the plates.
Sprinkle the fried bacon and pour the reblochon cream.
Sprinkle with fried onions and ground pepper.
Enjoy lukewarm.
Plates: Kintsugi @ Bernardaud
