Craving an original recipe to brighten those cooler days? Prepare to be delighted by this creation from Olivier Prinet, acclaimed chef of the Association des Cuisiniers de la Loire.
Discover his innovative sweet cappuccino, centered around Fourme de Montbrison AOP—a premium blue-veined cheese handcrafted in the Loire region. Apron on—let's dive in!
Cappuccino with Fourme de Montbrison
Serves 12
Ingredients
- ¼ L cream
- ¼ L heavy cream (for whipping)
- ¼ L milk
- 300 g Fourme de Montbrison AOP
- 150 g honey
- 2 pears
- Brioche buns
- Chocolate powder
Instructions
- Heat the cream and milk with 200 g Fourme de Montbrison until fully melted. Refrigerate overnight.
- Spread 100 g Fourme de Montbrison on a baking sheet; bake at 180°C until toasted. Cool, blend into powder, and set aside.
- Peel and cube pears; toss with honey and lightly brown. Refrigerate.
- Blend the chilled mixture until frothy.
- Cut brioche into sticks and toast in the oven.
- Whip the heavy cream.
- In a large cup, layer pear cubes at the bottom, add ¾ cup frothy mixture, top with whipped cream, and dust with Fourme powder and chocolate powder.
- Serve brioche sticks separately.
More info: www.fourme-de-montbrison.fr
Other Fourme de Montbrison AOP recipes: www.fourme-de-montbrison.fr/categorie/recettes/
