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Blueberry and Bleu d’Auvergne panna cotta

Blueberry and Bleu d’Auvergne panna cotta


For the panna cotta:

  • 150 g Bleu d’Auvergne
  • 1250 g cream
  • 150 g milk
  • 200 g fromage blanc
  • 75 g sugar
  • 2 leaves of gela

For the Bleu d’Auvergne sorbet:

  • 250 gBleu d’Auvergne
  • 500 g fromage blanc
  • 150 g milk
  • 200 g cream
  • 125 g sugar
  • 10 g milk powder


To make the panna cotta:

  1. Bring the milk, cream and sugar to the boil. Add the rehydrated gelatine.
  2. After cooling, add the fromage blanc and place in moulds. Cover with the pieces of Bleu d’Auverge and a little blueberry jam.
  3. Chill for at least 6 hrs.

To make the sorbet:

  1. Mix and blend all of the ingredients.
  2. Serve


Informations sur la recette

Recette proposée par le chef Jérôme Cazanave du restaurant “Le Jarrousset”.
Crédit photo : Pierre Soissons

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