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Le Chaudron recipe
Petits-suisses fruits
Fresh cheese cups with berry coulis
⏱ 5 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6plain petits-suisses60 g / 2 oz each
200 g (7 oz)fresh berriesstrawberries, raspberries, blueberries
50 g (2 oz)superfine sugar
1 tspvanilla extract
1 tbspacacia honey
30 g (1 oz)homemade granola
- 6 plain petits-suisses 60 g / 2 oz each
- 200 g (7 oz) fresh berries strawberries, raspberries, blueberries
- 50 g (2 oz) superfine sugar
- 1 tsp vanilla extract
- 1 tbsp acacia honey
- 30 g (1 oz) homemade granola
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Choose fresh whole-milk petits-suisses for a creamier, richer result.
- Unmold the petits-suisses, keeping their cylinder shape.
- Blend half the berries with the sugar and vanilla, then strain for a smooth coulis.
- Taste and sweeten with a little honey if needed.
- Quarter the strawberries; leave the raspberries and blueberries whole.
- Set each cheese in a small bowl and spoon over plenty of coulis.
- Arrange the fresh fruit around it and sprinkle with granola just before serving so it stays crunchy.
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