Recette - Cassolette d’escargots à la crème d’époisses-en
- 3 large garlic heads
- 1/4 litre of milk
- 200 g of well ripened Époisses
- 20 cl of thick cream
- 96 snails (Burgundy snails, if possible) already cooked (12 per person).
- A bit of dill for decoration.
Peel the cloves of garlic and cook them in milk for around 30 minutes.
Drain and rinse the snails.
Blend the Époisses with the cream and boil for a few minutes to get an homogenous mixture. Add the drained cloves of garlic and mix together.
Dilute with half of the milk used to cook the garlic.
Add the snails and heat without boiling then serve immediately in a cassolette, puff pastries or vol-au-vent. Decorate with the dill.
Careful: it is best to serve as soon as the snails are warm and not wait in order to enjoy the special, delicate taste of the sauce. You could accompany this dish with a glass of white Jura.