Garlic cream with snails

Serves 4

Prep Time : 20 mins

Ingredients

2 Dozens Escargots Romanzini

8 Garlic cloves

40 cl Liquid cream

30g Butter

Some roasted hazelnuts

Small skewers

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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.