[A jonchée in three bites]

jonquille

I had planned to write about Easter. How happy it makes me; and I swear it’s not just the chocolate profusion. In my family, Easter revolves around love and quite evidently, around food. I realise I might sound like a broken record – and I’m pretty sure I actually do – but there isn’t a thing I like more than having the chance to spend time with the people I care the most about and a delicious finger-licking meal. This past week-end was just like that. And it was fantastic. My grand parents rock, so does what they cook.

See, this is what I had planned to talk about. But right now, I need to share what I refer to as the most bestest thing ever. Yeah, the thing I could almost give my whole family for. Harsh, isn’t it? Well, you might now hate me. And that’s fine: more jonchée for me.

jonchée

The jonchée is something I’ve already – somewhat briefly – talked about before. It’s a sort of fresh cow-milk cheese, which shape is due to the jonce [reed grass] mat they’re encased in. Although its manufacturing process relies on ferments and rennet, it hardly resembles cheese.
The texture is unique: the soft and melt-in-your mouth inners are enclosed in a firm shell. And the taste. No words for it. The whey the jonchées bathe in is flavoured with natural almond extract.

I usually start by sprinkling some unrefined cane sugar onto the drained jonchées. Then spoon some whey over.

jonchée

And eat.

jonchée

Posted by fanny who loves favourites, garden and campagne, random sweetness, spoon desserts, spring