Vacherousse d’Argental in St Honoré style with apricot confit

Preparation steps

1. In a bowl, whisk the Isigny cream cheese with the apricot coulis.
2. Pour the mixture into a piping bag with a Saint-Honoré nozzle. Decorate the edges of the cheese with the apricot cream.
3. Cut the apricot halves into quarters and place them in the centre, then decorate with a few basil leaves and the black sesame seeds.

😉 Tipps and ideas: Make this St Honoré with cherry, raspberry or blackcurrant confit!