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The production steps

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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, pear & salted butter caramel mousse

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  • Cheese :

  • Dish type :

    Snack, Starter
  • Season :

    Spring, Summer, Autumn, Winter

Ingredients - for 6 persons

  • 180g Reblochon cheese
  • 150ml single cream
  • 2 eggs
  • 2g agar agar
  • 2 pears
  • 75g caster sugar
  • 100ml single cream
  • 30g salted butter


Preparation of the Reblochon mousses:

  1. Remove the rind of the Reblochon and let it melt with the cream.
  2. Once the cream is added, cook for another 1 to 2 minutes. Leave to cool.
  3. Separate the eggs and then add the yolks to the Reblochon mixture.
  4. Whip the egg whites and gently add them to the mixture.
  5. Pour into verrine glasses and leave to rest overnight.


Preparation of the pears:

  1. Wash and peel the pears.
  2. Cut into cubes and sauté with a knob of salted butter for just on 5 minutes.

Preparation of the salted butter caramel sauce:

  1. Make a dry caramel.
  2. Add in the salted butter in small pieces and then add the single cream.
  3. When the caramel is well dissolved, remove from the heat.