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In addition to being the star of cheese platters, Roquefort is delicious when cooked, in small dishes where it brings its smoothness and strength of character.
The proof with this original recipe.
Ingredients for 6 people:
- 60 g of Roquefort
- 2 egg yolks
- 150 g of fresh cream.
Roquefort crème brûlée recipe
Beat the egg yolks and gradually incorporate the cream, before adding the Roquefort, cut into small cubes. Pour the mixture into 6 verrines and cook it in a water bath at 100 ° for about 1 hour.
Let cool and set aside.
Recommended wine: White Alsace Pinot Gris.
Enjoy your meal !
Photo credit: © Frederic Arnaud