Verrine of goat cheese with bacon and apricot

Preparation time: 10 minutes
Cooking time: 30 seconds


For 4 verrines

  • 1 bottle of Pop Apricot from Roussillon L'Épicurien
  • 2 thin slices of bacon
  • 200g fresh goat cheese
  • 10 cl liquid fresh cream
  • ½ teaspoon of agar-agar
  • Salt pepper


Mix the cream and cold agar-agar in a saucepan.

Bring the mixture to a boil and maintain it for 30 seconds while stirring.

Whisk the fresh goat cheese and add it to the previous preparation.

Salt, pepper, mix and pour into the verrines.

Leave to cool and refrigerate for at least 2 hours.

When ready to serve, cover each goat cheese panna cotta with apricot pop.

Grill the bacon in a pan.

Cut each slice in half and place a piece on each verrine.


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