Roquefort mousse with pears and fruit flamed with Gaillac Recipe
Roquefort mousse with pears and fruit flamed with Gaillac
Flavors of Haute-Garonne
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note

Recipe from Julie Armand, pupil at the Lycée d’Hôtellerie et de Tourisme d’Occitanie –Toulouse

This recipe shows 3 AOC : roquefort cheese, Gaillac wine and nuts from Périgord

For 4 servings

- 300 g of Roquefort
- 8 pears (preferably Abatte variety)
- 4 lemons
- 6 walnuts from the Périgord
- 100 g of sugar
- 200 ml / 4/5 cup of crème fraîche

  1. Beat together the Roquefort and crème fraîche into a firm mousse.
  2. Peel 4 pears, cut them widthways into 1cm slices. Core each slice. Sprinkle with lemon juice. Put the 4 pears together again by alternating the pear slices with a layer of creamed Roquefort. Keep cool.
  3. Cut the other 4 un-peeled pears into slices lengthwise.
  4. Cook in the wine which has been reduced.
  5. Arrange on the dish and cover with sauce. Sprinkle the pears and the surrounding sauce with crumbled Roquefort.
More recipe ideas

With the assistance of Midi-Pyrénées TO

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