Garnish:
Honey
Black pepper
Hignonetle pepper
250cc cider vinegar
1 Jonah Gold (apple)
80g white endive leaves
2 tablespoons walnut oil

Decoration:
Hazel nuts
Paprika

1. The day before, thinly slice the Jonah Gold (apple) and dry in a steam oven at 150 Ž for 20 to 35 minutes for garnish.

2. Cut the top part off the Livarot (it will be used as a cover later), hollow out the cheese, being careful not tear the wall. Heat the creme double.

3. Peel the skin of the Grany Smith (apple) and cut into 1-cm cubes. (Save the skin.) Saut in a Teflon frying pan with butter and flamb with calvados. When they turn golden, remove from the pan and let cool.

4. Heat the cheese hollowed out in 2. in a microwave oven at 1,600W for 45 seconds, and add the creme double, poppy seeds and a dash of calvados, and stir with a spatula. When the mixture becomes smooth, pour it into the cheese container and fill to half.
   Place the apple prepared in 3. over it and pour the remaining cheese mixture over the apple to the top and cover with the cheese cover cut off in 2..

5. Place 4. on a sheet of plastic wrap and sprinkle plenty of calvados over it.
   Wrap and place it in a refrigerator to allow it to ripen for 2 days.

6. Make caramel with the cider vinegar and honey, and season with salt and pepper. Add thinly sliced apple skin from 3..

7. ServingF
   Dress the endive leaves with le fume* and serve with the dried apple prepared in 1 on a dish. Cut the livarot and serve. Pour the warm caramel prepared in 6. over the dish and top with thinly-cut hazel nuts and paprika.

Advice

• *le fume F Place 1 liter of milk in a can for smoking for approx. 2 hours to smoke. Add 2 egg yolks and cook without boiling until the mixture thickens and forms peaks.