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Animals and their feeding

The production steps

Guaranteed and controlled quality

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1.Choose your cheese

  • Abondance
  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
  • Summer
  • Autumn
  • Winter

3.Choose your dish type

  • Snack
  • Cheese board
  • Starter
  • Main
  • Dessert
  • Agreements


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Reblochon de Savoie mousse with Génépi

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  • Cheese :

  • Dish type :

    Dessert, Starter
  • Season :

    Spring, Summer, Autumn, Winter

Ingredients - for 4 persons

  • 150g Reblochon cheese (well ripe)
  • 50g single cream
  • 2 tbsp. Génépi
  • 3 eggs
  • 1 gelatine leaf
  • Salt, cracked black pepper


  1. In a saucepan, heat the single cream and the Génépi, then allow the Reblochon cut into small cubes to melt in it, keeping its rind.

  2. Soften the gelatine leaf in warm water, then add it to the Reblochon cream. At the same time, separate the eggs.

  3. Add 2 egg yolks to the Reblochon cream off the heat, and beat vigorously. Leave to cool.

  4. Pour the egg whites into a bowl, add a pinch of salt and whip until firm using an electric beater. Using a wooden spatula, add the Reblochon cream to the whipped egg whites, being careful not to knock the air out.

  5. Pour the mousse into small ramekins, and place in a cool place for at least 3 hours.

    This mousse is to be served well chilled as an aperitif or after a meal accompanied by crisps or crunchy Florentines (almonds, nuts, hazelnuts, pistachios, pine nuts), or why not try a dried fruit mix.