Bleu d’Auvergne vacherin - Bleu d'Auvergne PDO cheese
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Bleu d’Auvergne vacherin

Bleu d’Auvergne vacherin


For the vacherin :

  • 200 g Bleu d’Auvergne
  • 300 g caster sugar
  • 250 g egg white

For the peer sorbet :

  • 300 g pear
  • 100 g sugar
  • 100 g water
  • 2 egg whites

To decorate :

  • Isomalt sugar substitute
  • Blue coloring
  • 250 g whipped cream
  • 1 pear


To make the meringue:

  1. Cut the Bleu d’Auvergne into small pieces.
  2. Place in the oven and leave to dry out.
  3. Mix and add the caster sugar. Mix again, at high speed, to create blue cheese sugar.
  4. Whisk the egg whites until they form a peak and slowly add the blue cheese sugar.
  5. Use a piping bag to create a form and bake for around 4 hours at 80°.

To make the sorbet:

  1. Make a syrup using the sugar and water then add the pear cut into cubes.
  2. Place in the sorbet mould and freeze (-20°).
  3. Once the mixture has taken, add the egg whites and blend.

To decorate:

  1. Melt the Isomalt sugar then lightly colour using the blue colouring.
  2. Create decorations using your chosen moulds, and set aside.

To form:

  1. Put down a disk of Bleu d’Auvergne meringue then a scoop of sorbet and cover with a second disk of meringue.
  2. Place the whipped cream on top using an icing bag. To finish, add a few pear balls and the sugar decorations.

Details about the recipe

Recipe by chef Francis Delmas from “L’Ander” restaurant.
Photo credit: Pierre Soissons

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