Roasted Apricots and Whipped Cream Recipe by Reblochon –

We continue our series of summer barbecue recipes, and after the roasted peaches salad, we move on to the roasted apricots and Reblochon whipped cream! We’ll make you eat fruit, but differently!

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

The star fruit of summer, the apricot suits both sweet and savory recipes. To satisfy your taste buds, we invite you to discover an easy and quick to prepare dessert.

Recipe for roasted apricots and whipped cream with reblochon


For 4 people:

  • 1/4 of Reblochon
  • 16 apricots
  • 20 cl of whole liquid cream
  • 100 grams honey
  • 20 grams butter
  • 1 sprig of rosemary


  1. Heat liquid cream with Reblochon cut into cubes and without skin.
  2. Turn off the heat when the cheese has melted well into the cream. Let it cool and then put it in the fridge. Wash and cut the apricots into 2 and remove the cores.
  3. When the Reblochon cream is too cold, whisk it like whipped cream using a food processor, for example, or if that’s not possible, use a siphon.
  4. Melt the butter in a frying pan and add the apricots, rosemary and honey. Leave the caramel for a few minutes.
  5. Place the cream in a grooved piping bag.
  6. Serve the apricots in a plate with caramel sauce and garnish with a little Reblochon whipped cream.
  7. Enjoy while the apricots are still warm.

This dish is perfect for summer evenings! The sweetness of honey, the softness of Reblochon and the freshness of apricots combine to create a unique and unforgettable flavour. So feel free to try this recipe out during your next meal with friends.

Do you know Reblochon well?

Reblochon, French cheese from Savoy with PDO since 1958, has long been appreciated by gourmets.

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

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

It tastes fruity with a bit of mushroom. The crust is thin and delicate while the dough is soft and melts in the mouth.

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

real raw milk cheese

Unpasteurized cheese – milk does not exceed 40 degrees during its manufacture – Reblochon is called raw milk cheese, and all players in the sector are committed to the hygienic safety of the product.

Working with raw milk preserves the original nutrients of the milk. Rich in calcium, protein, essential fatty acids, minerals, and vitamins A and D, it’s a favorite ally for any consumer who cares about their diet!

Also, Reblochon is a low-lactose cheese. This property is due to the lactic yeast P. roqueforti and P. candidum, which are present in the raw milk used for its manufacture, and in the refining of cheese itself.

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

Leave a Comment