What's New?

header

Verrine poire, roquefort, et noix

  • 6 ounces Roquefort cheese
  • 3/4 cup crème fraîche (or heavy cream)
  • 3 tablespoons chopped walnuts
  • 3 pears, peeled, cored, and diced
  • juice of 1 lemon
  • 12 walnut halves for decoration

Crumble the blue cheese with a fork in a bowl. Add the creme fraiche or cream and beat with a hand mixer to make a smooth mousse. Stir in the chopped walnuts

Sprinkle the diced pears with the lemon juice.

Layer the glasses starting with the pears, and topping with the cheese. Decorate each with a walnut half. Refrigerate, but remove from refrigerator about 1/2 hour before serving to fully appreciate.

Makes 12 servings.

Easy French Food //easy-french-food.com

privacy policy