Recette Abondance in the abbey | Produits Laitiers de France
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Poach the pears Place the water, rosemary, sugar and lemon zest in a saucepan. Whisk together and bring to th
Ingredients
- 80 g Abondance
- For the poached pears
- 250 ml water
- 1 sprig rosemary
- 100 g unrefined sugar
- Zest of 1 lemon (unwaxed)
- 2 Bonne Louise pears
- For the Abondance mousse with rosemary
- 40 g Abondance (rind removed)
- 20 cl double cream
- 2 - 4 sprigs rosemary
- For the frosted Abondance
- For the crumble
- 50 g flour
- 20 g sourdough breadcrumbs
- 40 g unsalted butter
- 1 pinch of salt
- 10 g unrefined sugar
- 2 sprigs rosemary, finely chopped
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