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Reblochon Roasted Apricots with Chantilly Cream


  • 1/4 Reblochon
  • 16 apricots
  • 200ml pouring cream
  • 100g honey
  • 20g butter
  • 1 sprig of rosemary
20 Min making
15 Min Baking
4 People

Directions :

  • Heat the pouring cream with the diced Reblochon and with the rind removed.
  • Remove from the heat when the cheese is well melted into the cream. Leave to cool and then refrigerate.
  • Wash, cut the apricots into two and remove the kernels.
  • When Reblochon cream is well chilled, whip it to the consistency of whipped cream.
  • Melt the butter in a saucepan, add the apricots, the rosemary and the honey. Leave to caramelise for a few minutes.
  • Place the cream in a fluted piping bag.
  • Serve the apricots on the plate, with caramel sauce, and garnish with a little Reblochon whipped cream.
  • Serve while the apricots are still warm.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon