Difficulty: 3/5
As a longtime aficionado of French culinary traditions, I've perfected this classic Valençay terrine. Start by preparing a rich béchamel sauce with the butter and flour. Moisten with milk and season generously with salt, pepper, crushed garlic, nutmeg, and cognac. Stir in the grated dry goat cheese and fresh cream over low heat. Dissolve the gelatin sheets in a little water first, then incorporate them. Thicken with egg yolks and deglaze with white wine.
Meanwhile, slice the Valençay cheeses.
Line the bottom of a terrine mold with a layer of béchamel. Add a layer of minced Valençay cheese, followed by finely chopped ham, another béchamel layer, and a few cheese slices. Continue layering.
Bake in a bain-marie for about 50 minutes in a moderate oven. Cool completely, then refrigerate for 24 hours before serving.
Expert tip: This isn't nouvelle cuisine, but its unique flavors shine. Pair with whipped cream seasoned with fine herbs for an elevated touch.
Joëlle's insight: Ideal as a cheese course alternative; keeps in the fridge for up to 10 days.
Wine pairing: White Sancerre or Chinon red.
One of my earliest signature creations!
