OUR RECIPES > Cheese-lovers' corner
Fromager d’Affinois Blue cheese and roasted fig verrine
– 6 fresh figs
– 150 g (5.2 oz) of Fromager d’Affinois Blue cheese
– 60 g (1/3 cup) of chopped walnuts
– 30 cl(1 1/3 cup) of whipping cream
– 30 g (1/4 cup) of honey
– 10 cl (1/3 cup) of balsamic vinegar
– Salt / pepper
For the figs:
Cut the figs into four quarters.
Heat a frying pan with the honey, then once the honey begins to bubble, add the fig quarters and cook for 2 minutes.
Deglaze with the balsamic vinegar and leave for another minute, then divide into glass cups.
For the chantilly cream:
Mash the cheese in a bowl with a mixing fork.
Heat 10cl of cream then pour over the cheese and mix together well until creamy.
Whip 20cl of the remaining cream and add the cream cheese. Season.
Place the blue cheese Chantilly cream into a pastry bag with a fluted tip and decorate the cold figs with it.
Sprinkle with chopped walnuts.