Servings: Serves 4
Prep Time : 20 mins
Ingredients
- 2 Dozens Escargots de Bourgogne Romanzini
- 8 Garlic cloves
- 40 cl Liquid cream
- 30g Butter
- Some roasted hazelnuts
- Small skewers
Method
- Finely chop the roasted hazelnuts.
- Peel the garlic cloves and plunge them into a small pan of boiling water for about 1 minute. Repeat the process twice, changing the water each time.
- Bring the cream to the boil in a saucepan. Add the blanched garlic cloves and season. Cook for 2 minutes then blend. Keep the garlic cream warm.
- Melt the butter in a pan, add the drained snails and season with salt and pepper. Carefully coat them in the butter, sprinkle with the hazelnut powder and leave to brown.
- Place 3 snails on each skewer. Divide the garlic cream between small glasses and place a skewer across each glass.