- 100 g of bleu d’Auvergne
- 15 centiliters of cream
- 4 slices of Viande des Grisons (A type of French charcuterie. If you’re unable to get ahold of Viande des Grisons, any salty, cured meat will do)
- 2 small yellow peaches
- 2 tbsp. balsamic vinegar
- 4 sprigs of flat parsley
- Salt and freshly ground pepper to taste
- Start by preparing an unsweetened Crème Chantilly (whipped cream). Whisk the cream vigorously in a cold mixing bowl until stiff peaks are formed. Gently fold in crumbled Bleu d’Auvergne and place in the fridge to cool for 15 minutes.
- Finely mince the Viande des Grisons and set aside.
- Peel the peaches, remove the pit and cut into cubes.
- In a skillet, melt the butter and add the diced peaches. Once they’ve caramelized, deglaze the pan with balsamic vinegar. Season the mixture with salt and pepper to taste.
- To assemble the glasses, use a pastry bag or spoon to add a layer of Crème Chantilly to the bottom. Continue making layers, first with the peaches then the Viande des Grisons.
- Garnish with some parsley and serve chilled.
Preparation time: 15 min
Cooking time: 2 min
Rest: 15 min
Difficulty level: Easy