Roasted Apricots and Reblochon Whipped Cream Recipe –

We continue with our series of summer barbecue recipes, and after the grilled peach salad, we move on to roasted apricots and whipped cream with Reblochon! We are going to make you eat fruit, but in a different way!

An original recipe for its combination of ingredients, this dish allows you to discover Reblochon in a new light!

The star fruit of summer, the apricot, lends itself to both sweet and savory recipes. To delight your palate, we invite you to discover an easy and quick dessert to make.

Roasted Apricots and Reblochon Whipped Cream Recipe


For 4 people:

  • 1/4 of Reblochon
  • sixteen apricots
  • 20 cl of full liquid cream
  • 100g of honey
  • 20g of butter
  • 1 sprig of rosemary


  1. Heat the liquid cream with the Reblochon cut into cubes and without skin.
  2. Turn off the heat when the cheese is well melted in the cream. Let cool and then refrigerate. Wash, cut the apricots in 2 and remove the pits.
  3. When the Reblochon cream is very cold, whip it like a whipped cream using a food processor, for example, or failing that, a siphon.
  4. Melt the butter in a pan, add the apricots, rosemary and honey. Let caramelize for a few minutes.
  5. Place the cream in a fluted pastry bag.
  6. Serve the apricots on a plate, with their caramel sauce, and decorate with a little Reblochon whipped cream.
  7. Enjoy while the apricots are still hot.

This dish is perfect for summer afternoons! The sweetness of honey, the smoothness of Reblochon and the freshness of apricots come together to create a unique and unforgettable flavor. So don’t hesitate to try this recipe during your next meal with friends.

Do you know Reblochon that well?

Reblochon, a French Savoyard cheese that has been PDO since 1958, has long been appreciated by gourmets.

Its name comes from the word “reblocher” which means “to knead again”, alluding to the traditional way of making this cheese.

In the past, when the cows returned from the high mountain pastures, the peasants milked them a second time, taking advantage of the fact that they were still full of milk. It is this second milking that gives Reblochon its characteristic creamy texture.

Its flavor is fruity, with a touch of mushrooms. The crust is thin and delicate, while the dough is supple and melts in your mouth.

Reblochon is traditionally used in many Savoyard dishes, such as tartiflette. You can also enjoy it in a more original way, in our Roasted Apricots and Reblochon Whipped Cream recipe!

An authentic raw milk cheese

Unpasteurized cheese – the milk does not exceed 40 degrees during its preparation – Reblochon is called raw milk cheese, committing all the actors in the sector to the health safety of the product.

Working with raw milk preserves the original nutrients of the milk. Rich in calcium, proteins, essential fatty acids, minerals and vitamins A and D, it is an ally of choice for any consumer concerned about their diet!

In addition, the Reblochon is a low lactose cheese. This characteristic is due to the lactic ferments P. roqueforti and P. candidum, present in the raw milk used to make it, and to the refining of the cheese itself.

These enzymes have the peculiarity of being partially digested by our intestine, which makes this cheese especially digestible. This is good news for lactose intolerant people who can enjoy it without fear!

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