Cassolette of snails with "vin jaune" and Morbier cheese

serves 6

Prep Time : 20 minutes

Cook Time : 60 minutes

Ingredients

3 Dozen Romanzini Burgundy snails

25cl Vin jaune

6 slices Morbier cheese

15cl dry white wine

2 Onions

6 carrots

30cl liquid cream

Olive oil

Laurel

Salt and pepper

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Preparation

Peel an onion and cut into large cubes. Wash the carrots and cut them in half lengthways.

In a saucepan, combine the carrots, onion cubes, snails, laurel leaf and dry white wine. Add water to cover everything and heat over a low heat for 40 minutes.

In a large frying pan, fry the second chopped onion in olive oil. Add the "Vin Jaune" and bring to the boil, then add the cream and reduce for 5 minutes.

Add the carrots, cut into 5cm chunks, and the cooked and drained snails to the sauce. Season with salt and pepper and simmer for 5 minutes.

Divide the mixture between 6 cassolettes and top with a nice slice of Morbier cheese. Place under the grill for 5 to 10 minutes to brown the cassolettes and serve immediately!