Want an original recipe to brighten up your cooler days? So you're going to melt for this recipe from Olivier Prinet, chef of the Association des Cuisiniers de la Loire.
Today, he offers us a recipe for a sweet cappuccino...based on Fourme de Montbrison AOP, a blue-veined cheese "made in the Loire"! So get your aprons, let's go!
1/4 L of cream
1/4 L whipped cream
1/4 L of milk
300g Fourme de Montbrison
150 g of honey
2 pears
Buns
Chocolate powder
Heat the cream with the milk and 200g of fourme.
When it is melted, refrigerate overnight.
Put 100 g of fourme on a baking sheet at 180°C, when it is well toasted, take it out, let cool and blend into a powder, set aside.
Peel the pears, cut them into cubes and butter them with a little honey, brown them slightly, set aside in the fridge.
In a blender, put the device cooled the day before and run it for several minutes for a frothy result.
Cut the brioche into sticks and brown in the oven.
Whip the whipped cream.
Put a few pears at the bottom of a large cup and pour 3/4 of the cup of sparkling mixture, cover with whipped cream, sprinkle with fourme and cocoa.
Serve the breadcrumbs separately.
> More info at:www.fourme-de-montbrison.fr
> Other recipes using Fourme de Montbrison AOP to discover here:www.fourme-de-montbrison.fr/categorie/recettes/ recipe
