Pavé d'Affinois

Fromage Pavé d'Affinois

OUR RECIPES > Cheese-lovers' corner


Mini panna cotta with Fromager d’Affinois Le Fromager cheese


For the panna cotta

– 25cl (1 cup) of whipping cream

– 100g (3.5 oz) of Fromager d’Affinois Double Le Fromager

– 1 gelatin leaf  (2g)


For the crumble topping

– 50g (1/4 cup) of butter

– 50g (1/3 cup) of flour

– 50g (1/2 cup) of sugar

– 50g (1/3 cup) of ground almonds



Soak the gelatin leaf in a little cold water to soften.

Heat the cream and the Fromager d’Affinois Le Fromager cheese gently in a saucepan until the cheese melts. Add the drained gelatin and stir until completely melted.

Pass through a sieve if necessary and divide into 6 small glass bowls. Chill in the fridge for at least 2 hours.


Preheat the oven to 180°C.

To make the crumble topping, mix the butter, flour, sugar and ground almonds together in a mixing bowl. The mixture should resemble breadcrumbs.

Spread the crumble onto a baking sheet lined with greaseproof paper and bake for 10 minutes.

Sprinkle the crumble into the glass bowls just before serving.